Rasavangi /Brinjal gravy

List1

Channa dal - 1 tsp

coriander seed - 1/2 tsp

red chillies - 2

jeera - 1/2 tsp

fenugreek - 1/4 tsp

sesame/ellu 1/4 tsp

curry leaves

List 2

Brinjal - 4

coconut - 1 tbsp

mustard

turmeric

tamarind - lemon size

Add a tsp of oil and roast the items in list 1 and set aside. Soak tamarind in water and make a liquid. Cut brinjal lengthwise. Add oil (preferably peanut oil) and when it is hot add mustard and when it splutters, add the cut brinjal and fry it well. Add turmeric to it. Add tamarind water to it and let it boil. Meanwhile grind the roasted ingredients along with coconut to a smooth paste. Add this paste to the boiling mix and let it boil well. Add coriander and curry leaves to garnish it. It taste splendid with rice.