Fry all ingredients except coconut under grind section until the dals turn brown. Add coconut and fry until it changes colour.grind the ingredients once the cool.

Wash and cut egglants lengthwise.

Pressure cook dal black chana. Mash toor dal alone well and keep it aside.

Soak tamarind in warm water and extract juice.

Cook brinjals in little water adding turmeric, salt and hing. Add tarind pulp and cook brinjals until soft.

Add cooked toor and black chana dal.

Add the rasavangi powder prepared earlier.

Mix well and temper the rasavangi.