Cook toovar dal in 2½ cups of water and keep it aside.
Fry coriander seeds, red chillies, channa dal, and hing in 2 tsp of oil and wet grind the above mixture with coconut.
Fry brinjal in 2 tsp of oil until it becomes soft.
Now put haldi, salt, and 2 cups of imli paste to this and allow it to cook for a few minutes.
Now put the ground masala, and let it cook for 10 minutes, and then add the cooked toovar dal, and let it cook for another 5 to10 minutes.
Heat some oil, splutter mustard, then add hing, urad dal, and curry leaves and add this to the rasavangi.