In a fresh pan, heat mustard oil.
On low heat, add the cumin (jeera) seeds. Sauté for 10 seconds and add fenugreek (methi) seeds. Sauté till they sputter/burst.
Add dry red chillies, whole or broken as preferred. Sauté for 20 seconds, turning the chillies so that all sides are fried.
Add garlic and ginger, sauté for about 2 minutes on low flame.
Add the sliced onion, saute for 3-4 minutes on low heat, stirring occasionally, till they begin to brown and darken.
Add the chopped tomatoes. Add the chopped dill and spinach leaves. Sauté for 2 minutes.
Add the masalas: turmeric powder, chilli powder, hing, one by one, stirring lightly.
Saute for 2 minutes, stirring frequently as the masalas may stick to the pan and char.
Break the fried badi into pieces and add. Stir.
Add the sliced fried brinjal, stir.
Add garam masala and amchur powders.
Add salt to taste, and stir well.
Cook on low heat till the brinjals are soft and cooked through, stirring frequently as they may catch at the bottom of the pan.
Once the brinjal is cooked, remove the curry from the stove and serve hot with chapatis or with rice and dhal