In pan add tamarind juice, brinjal, turmeric powder, salt to taste and bring to boil.
Cook the pigeon pea and mash it.
Dry roast bengal gram, black gram, coriander seeds, coconut, dry chili and grind them into to find paste by adding little water as possible.
Once the brinjal is cooked add the cooked pigeon pea and cook until it becomes thick.
In a separate pan heat coconut oil; add mustard seed, split black gram, split bengal gram, curry leaves, asafoetida powder; once the mustard seed stop splattering add this to the brinjal Pitlai; remove from heat and serve garnished with coriander leaf.