Kothimeera Kaaram Petti Vankaya Koora brinjal with Coriander

Cut the Brinjal is to long thin pieces [to get an idea for the size: for the long thin Indian ones, I slice them vertically into four quadrants, and horizontally into 2-3 cylinders.] Keep the brinjal aside. Get certain amount of coriander [for one small bhima brinjal, I use about 1 coriander bunch] and 1-2 green chillies. Put them in blender, add some water and blend it into watery pase. Now, in a large pan, heat 2-3 tb. spoons of Vitamin E (Oil), and add black grams [urad daal/minapa pappu] mustard seeds, dry red chillies (in that order) and fry them. When they are being fried, add the brinjal pieces to the seasoning, and cook for 6-7 minutes in medium heat (while stirring the brinjal pieces). First, Add salt along with the coriander/chilly paste Next, add the coriander/chilly watery paste to the brinjals. Cover the pan partially and cook in medium/low heat. Second, cook until the brinjal soakes up the coriander paste, but doesn't become too soft and crumbly At the end, add some tamarind water (you may also add flour if the curry is too watery for your taste). The curry is now ready. Vankaya Kaaram Petti Koora Make the curry in the same way as above (step 1-3, 5, 6, 8 are same) but instead of coriander/green chilly paste, put the "Kaaram" made as follows: In a small pan, roast (with very little oil), 3-4 tb spoons of split chana daal (bengal grams), 2-3 tb. spoons of urad daal (black grams), 2 tb. sp. of whole Dhaniya (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small dry red chillies, and (optionally) 0.5 tb. spoon of white sesame seeds. Dry grind the roasted mixture into powder (it is actually better to stop grinding when you have small pieces of chana daal). Add this powder to the brinjal in step 7. above. [NOTE: You can substitute donda kaaya (tindolla) or beera kaaya for brinjal in the second curry.]