Prepare all ingredients.

Roast chana dal on low heat until golden brown.

Add coriander seeds, cinnamon sticks, and dry red chilli; roast until fragrant.

Cool the mixture and grind to a fine powder.

Heat oil in a skillet, add mustard seeds and let them crackle.

Add asafoetida, curry leaves and stir for a few seconds.

Add chopped brinjal, sprinkle salt and turmeric powder, cover and cook until softened.

Stir in grated coconut and ground masala mix.

Combine and sauté well; simmer until masalas are incorporated.

Add water if needed to prevent dryness.

Cover and cook, sautéing the gravy at regular intervals.

Serve warm as a side dish.