To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
Cover with a lid and cook on a low - medium flame.
Keep checking in between and tun the brinjals until they are evenly cooked.