Cut the brinjals lontitudinally into 4, 6 or 8 bite sized pieces(depending on the size of the brinjal) and keep aside. Fry urid dal channa dal, coriander seeds, red chillies and asafoetida powder brown in a little oil and grind into a fine powder and keep aside. Heat a little oil in a sauce pan and add mustard. When it crackles add the brinjal pieces and fry well, adding some more oil, if needed. When the brinajals are done to a turn, add the ground powder and salt to taste, saute for another 2-3 minutes and shut off the flame. Serve hot.