Wash and slit brinjals into four, keeping the stems intact. Keep in water. Peel, wash and thinly slice onion. Wash, remove stems and roughly chop green chillies. Peel, wash and roughly chop ginger. Peel and wash garlic.
Clean, wash and finely chop coriander leaves. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish. Grind together onion, green chillies, ginger, garlic, coriander leaves, scraped coconut and green peas to a fine paste.
Heat one tablespoon of oil in a pan sauté the ground paste for five minutes, add coriander powder, black masala, turmeric powder, salt and sauté for a couple of minutes.
Remove from heat, cool and stuff half the masala in the brinjals and keep aside. Heat remaining oil in the same pan add cumin seeds. Once they change colour add remaining sautéed masala and stuffed brinjals.
Stir well, add half a cup of water, cover and cook on low heat for five minutes. Gently turn brinjals once or twice to ensure even cooking. Serve hot, garnished with reserved coriander leaves and scraped coconut.