Remove the stem and slice the brinjal in to small pieces

Heat 3 tea spoons of oil and roast the dals, coriander seeds and red chillies till the dals become golden brown. Add the asafoetida and transfer the stuff to a plate and allow them to cool down.

Meanwhile heat the same pan with remaining oil and fry the Brinjal pieces till they become soft and change the colour. Add the tamarind also and fry for another 1 minute and switch off.

Now add all the roasted stuff and salt in to a blender and grind to chutney.

Do the seasoning with mustard and curry leaves.