To make Koora podi, heat 1 tablespoon oil. Add chana dal, urad dal, and red chillis. Fry 30 seconds and then add the rest of the ingredients. Fry till fragrant and roasted, 5 – 10 minutes. Cool the mixture and grind into a powder. This powder can be stored for a few months in an airtight container on the shelf.
Heat ¼ cup oil in a large frying pan. Add the urad dal, chana dal, mustard seeds, red chillis, asafoetida, and curry leaves. Now add the onions. Stir fry for a few minutes. Add the brinjals and salt. Fry for 10 – 15 minutes till the brinjal is browned and a little crispy. Cover and cook a few minutes if the brinjal looks raw.
Take the cover off. Add 2 tablespoons (more/less to taste) of the koora podi. Mix well and cook a few minutes longer. Serve with plain rice and ghee.