First take, brinjal, grease it, with a drops of refined oil and with, the help of fork you have to give small small holes and bake in a gas then cool down, and remove, the skin important one thing is you have, insert, garlic single petals in between then only, you have to bake in a gas when, baking, is going on the gas the full aroma will go Inside, in those days they will use, coal as medium, of cooking of a brinjal..

Then, the, brinjal completely cool down remove the outer layer skin it, will easily.. Then take a vessel pour, some til oil then add some black rai, then add urad dal, chana dal, red chilli (suka) hing and few curry, leaves. After golden, brown then, add sliced onion, tomato add smashed brinjal with, inserted garlic, add sambar masala, then add imli puree, then add haldi, gun powder, salt, and after sometime
Add jaggery, and taste it, if you want some smashed moog dal (half cup) it will give

The curry a thickness abd taste and blend, it, perfectly.. Then, decorate with coriander leaves.

Then you will main dish, your ven pongal, or pulka roti.. Your wish..