Brinjal Chutney

I have two different recipes for the chutney. Here is the first one:

Ingredients:

Brinjals (big, round ones) - 2
Green chillies - 4
Tamarind - 1 small lemon sized ball (soaked in very little water)
Dry red chillies - 2
Chana (yellow gram) dal - 1 tbsp
Urad dal - 1 tbsp
Methi (fenugreek) seeds - 1 tsp
Jeera (cumin seeds) - 1 tsp
Mustard - 1 tsp
Hing (Asafoetida) - a pinch
Coriander - a small bunch
Salt - to taste
Oil - 1 tbsp

For seasoning:
Oil - 1 tsp
Urad dal - 1 tsp
Jeera - 1 tsp
Mustard - 1 tsp
Red chillies - 2 (cut into half)
Curry leaves - a twig

Method:
Roast brinjals directly on the flame. Cool, peel and keep aside. In a pan, heat 1 tbsp of oil, add chana dal, urad dal, methi, jeera, mustard, red chillies, and hing. Fry till the chana dal and red chillies turn brown. Cool the seasoning and grind it in a mixer to a fine paste, along with the soaked tamarind, salt, and coriander. In the end, add the roast brinjal and grind again. Once done, remove from the mixer, add the seasoning (fry the ingredients for seasoning in oil) and serve with rice.