Heat 1 tsp oil in a kadai or pan, add mustard, cumin and let them splutter.
Now add urad dal, channa dal, sauté until urad dal turn light golden.
Add asafoetida, red chillies, curry leaves, sauté for few seconds and turn off the heat.
Transfer these spices into a small bowl and allow them to cool.
Heat remaining oil in the same pan on medium low flame, add red chillies, green chillies and garlic.
Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft.
Turn off the heat and allow the vegetables to cool down.
First grind the spices to a coarse powder.
Add cooked vegetables, pulse just once or twice and transfer the chutney to a bowl.
Enjoy eggplant chutney/vankaya pachadi with hot steamed rice and pappu.