Brinjal Curry - Udupi style

I started liking this vegetable very recently, when we visited croatia a few months before. In hotels, they make so many varieties with this. Since then, I used to try those at my home as well.
This is anot any dish which I had from Croatia. This is an authentic dish from Udupi. It is flavorful, spicy, tangy and sweet and goes well with hot steamed rice.I was grown up with this kind of yummy dishes prepared by my mom and grand ma.
I used to prepare this using brinjals, raddish, beetroot, raw banan etc. The spices are roasted and ground along with freshly grated coconut. The measurement of the spices added in this curry is very important for its unique taste.
I have no words to express my happiness when my pregnant friend who had this was blown away by the taste.
It hardly takes 15 minutes to prepare this dish. So, let's start on this recipe.

Ingredients

• Brinjal - 4 medium sized
• Turmeric powder- a pinch
• Salt - to taste
• Tamarind - 1 small lemon sized
• Jaggery - 1 tblspn

To Grind

• Coriander seeds - 2 tsp
• Red chillies - 4 (or according to spice preference)
• Split black gram dal (Urad dal) - 3/4 tsp
• Bengal gram dal - 3/4 tsp
• Cumin seeds -3/4 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - a few
• Fresh coconut - 1/2 cup
• Oil - 1 tsp

To temper

• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Red chillies - 1 or 2, broken
• Curry leaves - 1 spring

Method

• Wash the brinjals well and cut them in to cubes or length wise. All the brinjal pieces should be even in size, to get the even cooking. If not using immediately, keep it soaked in water until use.
• In a vessel, combine brinjal , tamarind, turmeric powder and water up to the level of brinjals. Cook until brinjals are soft
• Meanwhile, heat oil in a pan and roast coriander seeds, red chillies, urad dal, bengal gram dal, cumin seeds, fenugreek seeds and curry leaves. Roast until the lentils turn slightly brown.
• Once done, turn off the heat and mix coconut. Allow the mixure to cool completely and grind it smoothly.
• Add this prepared paste to cooked brinjals along with some salt and jaggery. 
• Bring this just to one boil and turn off the heat.
• In a seasoning pan, heat oil and crackle mustard seeds. Add urad dal and fry till golden brown. Then add red chillies and curry leaves. Pour this seasoning in to the curry and mix well.
• Serve hot with hot steamed rice.