Heat 1 tablespoon of oil in a pan. Add cumin seeds and mustard seeds, allowing them to splutter.

Add finely chopped onions and sauté until they become translucent.

Stir in the ginger-garlic paste and sauté until the raw aroma disappears.

Add chopped tomatoes and cook until they soften and release their juices.

Add coriander powder, red chili powder, turmeric powder, and garam masala to the mixture. Sauté the spices on low heat until the oil starts to separate from the masala.

Now, add the chopped brinjal and capsicum to the pan. Stir well to coat the vegetables with the masala.

Cover the pan and let the vegetables cook on medium heat for about 5-7 minutes, stirring occasionally to prevent sticking.

After the brinjal and capsicum are cooked halfway, add grated fresh coconut, jaggery (or sugar), and tamarind paste.

Mix well and pour ¼ cup of water to adjust the consistency of the gravy.

Cover and cook for another 10-12 minutes until the vegetables are completely cooked, and the gravy thickens.

Adjust salt and seasoning to taste.

Once the bhaji is ready, garnish with freshly chopped coriander leaves.

Serve hot with chapati, paratha, or steamed rice.