Heat oil in a kadai; add mustard seeds, fenugreek seeds, asafoetida and turmeric powder.
Mix well. Add ¼ cup water and boil the mixture.
Add brinjal and tomatoes and cook for two minutes.
Add cool Bengal gram and mix well.
Add salt, coriander powder and cumin powder.
Allow the mixture to boil and mix well.
Serve hot with rice.