fenugreek/methi/vendaya gravy

Ingredients:
Mustard seeds - 1 tsp
Tamarind - 1/4 lemon size
Turmeric powder - 1/4 tspn
small white or green Brinjal/Eggplant- 3 nos
curry leaves - 1 brig
onion - 1 small
Tomato - 1 small
Hing - a pinch (optional)
Salt - to taste
Oil - 1 tbsp

Gravy masala:
Fenugreek seeds- 1tbsp
cumin - 1/4 tsp
Thoor dal (Red gram) - 2 tbsp
Dry chilli - 4
shredded Coconut - 1 tbsp

Method:
Heat oil in a pan.
Add Fenugreek seeds, Thoor dal, cumin,Dry chillies and fry till it turns golden brown. Then add shredded coconut.
Fry to get golden color.Cool the mixture and grind this to a powder.
Soak Tamarind in hot water and extract juice. Keep aside.
Heat oil in a pan.
Splutter the Mustard seeds and add chopped onion and fry till it becomes brown.
Then add curry leaves and chopped tomato.
Fry the tomato till it becomes tender.
Then goes the tamarind extract ,turmeric powder, Salt and brinjal.
Cook every thing till the brinjal gets cooked.
Then add the ground venthaya kulambu masala and let it boil for 3 minutes.
Venthaya kulambu is ready.