INGREDIENTS
1 pinch
Asafoetida/hing/inguva
4
Chili pepper, dry red
1 tsp
Coriander seeds
8
Fenugreek seeds/methi
1/2 tsp
Mustard seeds
1
Salt
1 tsp
Sesame seeds
1
big pinch Turmeric pwd
1 1/3 tbsp
Vegetable oil
1/4 tsp
Cumin seeds
120
Curry, leaves
1
purple brinjals, cut into quarters
1 1/2 tsp
S chana dal