Vankaaya mudha koora

Ingredients:
1) Brinjal:: 1/2 kg.
2) Peanuts : 100g/1 cup.
3) Til seeds: 20 grms/3 tsp.
4) Red Gram Dal (Kandipappu): 2 tbsp.
5) Green Gram Dal (Pesarapappu): 2 tbsp.
6) Yellow Gram Dal (Senagapappu): 2 tbsp.
7) Black Gram Dal (Minappapu): 2 tbsp.
8) Red chillies: 2.
9) Coriander Seeds (Dhaniyalu).
10) Chilli powder: 1 tbsp.
11) Tamarid (Chintapandu Rasam): 1/2 cup.
12) Jaggery (Belam): 1 tbsp.
13) Curry Leaves (Karivepaaku): 2 remmalu.
14) Green Chillies (Pachimirapakayalu): 2.
15) Coriander leaves (Kothimera) for Garnish.
16) Cumin seeds (Jeelakarra): 1 tsp.
17) Mustard seeds (Aavalu): 1tsp.
18) Asafoetida: a dash.
19) Salt: to taste.

Procedure:
Masala: Roast items from 2 to 9 separately, cool them and grind together. This masala can be stored for 2-3 months and used when needed.
Cut brinjals to pieces of 2 inches length. cut each piece length wise crisscross.
In a saucepan add 3 tbsp oil. fry Mustard, Cumin seeds and add Hing.
Add slited chillies, curry leaves. Add Brinjal pieces.
Let the brinjals cook till a bit soft
Add the Masala, Tamarid, Jaggery, Salt. Cook till brinjals are done.
Add chilli powder and cook for 2 mins.
Garnish with coriander leaves and Serve hot with Rice and Ghee.