In a pan heat oil, add mustard seeds, black gram and bengal gram . Once the mustard seeds start splutters add the red chili, curry leaves, asafoetida powder and sauté for couple of seconds.
Now add the brinjal, sambar powder, red chili powder, coriander powder, turmeric powder and salt. Sauté this in slow flame for 20-30 minutes or until it’s cooked, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly and avoid burning.