For the Masala, melt Ghee first and roast Black Gram and Bengal Gram, stirring all the time.
While they are changing colour, add all other ingredients and roast on low flame until the colour looks good and it smells nice. Remove from fire, let it cool. Add Jaggery and grind it into a soft powder in a mixie.
Heat Oil, add Curry Leaves and fry. Add Brinjal pieces and Turmeric and mix well. Cover it and let the pieces cook well on medium flame.
Once the Brinjal pieces are cooked well, add Tamarind Paste and Salt. Cover it and let it cook until the vegetable absorbs the paste.
Then add the powder, mix well and fry for another two minutes.