Vankaya Fry

10 Fresh Brinjals
4 tbsp Oil
Salt to taste

Dry roast and powder:
1 cup Roasted Bengal Gram
10 Dried Red Chillies
1 tsp Cumin Seeds
1 tsp Salt

Popu:
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Sprig Curry Leaves
2 tbsp Urad Dal
4 Dried Red Chillies
2 Onions, slit length wise
6 Green Chillies, slit

Heat a pan and fry roasted bengal gram, dried red chillies, jeera in low flame for about 4 mts. Switch of the flame when bengal gram starts turning its color. Allow to cool, add salt and grind to coarse powder. Set aside. (This powder can be stored in a tight container for about a month).
Wash brinjals, slit them into 4 halves (make a plus shape) leaving the stems. Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft. (Cover with a lid and stir occassionally) Set aside the brinjals once soft. In the remaining oil, add urad dal, mustard seeds, jeera, dried red chillies, curry leaves, green chillies. fry for 2 mts in low flame. Add onions, and fry till soft (for about 4 mts in low flame). Add fried brinjals to onions, and cook for 3 mts in low flame. Add roasted bengal gram powder, adjust salt and stir gently so that brinjals do not break. leave on low flame for 3 mts.