Fry coriander seeds, channa dal, toor dal, fenugreek seeds without adding oil until it becomes golden brown.
Grind these ingredients nicely without adding water into masala powder.
Pour a little water on the rice flour so that it just dissolves. Mix well and keep this rice milk aside.
Heat the pan with the oil, add the cut eggplant and fry until it becomes soft. Keep this on a plate aside.
Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.
Add curry leaves, dryred chiliand add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.
Now add the tamarind juice and cooked eggplant allow it to boil. Then add the powdered masala and salt to the boiling solution.
Add ricemilk and 1/2 cup of water to this.
Lower the heat and let it boil for 15 min.
Remove from the stove when the solution thickens. Serve with rice