Brinjal / Kathirikkai / Eggplant Masala Curry

Indian eggplant - 7 / American eggplant - 1 medium
Channa dhal - 2 tbsp
Urud dhal - 1 tbsp
Coriander Seeds - 1 tbsp
Red Chilli - 4 nos
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp
Onion - 1/2 chopped
Tamarind pulp - 2 tsp
Salt - to taste
Oil - 3 tbsp
Mustard Seeds - 1 tsp
Urud Dhal - 1 tsp
Curry leaves
Cut the brinjal into small cubes. 
Take a pan, add 2 tsp of oil and fry the channa dhal, urud dhal, coriander seeds and red chilli and saute them well till they change color.
Then grind them and powder it.
Take another pan, add oil and heat it.
Once the oil is ready, splutter mustard seeds, urud dhal, turmeric, hing and curry leaves.
Then once the dhal turns golden brown add the chopped onion and saute well.
Then add the ground powder and fry them little.
Then add the cut brinjal to the mixture and add the tamarind pulp, some salt and mix them well.
Then close the pan and cook till the brinjal is cooked well.