• Make the curry in the same way as above (step 1-3, 5, 6, 8 are same) but instead of coriander/green chilly paste, put the "Kaaram" made as follows:
• In a small pan, roast (with very little oil), 3-4 tb spoons of split chana daal (Bengal grams), 2-3 tb. spoons of urad daal (black grams), 2 tb. sp. of whole Dhaniya (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small dry red chillies, and (optionally) 0.5 tb. spoon of white sesame seeds.
• Dry grind the roasted mixture into powder (it is actually better to stop grinding when you have small pieces of chana daal).
• Add this powder to the brinjal in step
• above.
