• Eggplants/brinjal 4-6
• Thoor Dal 1 cup
• Onion 1 large
• Tomato 1 large
• Salt
• Turmeric powder 1/4 spoon
• Chili powder 1 spoon
• Sambar Powder(home made) 1-2 spoons
• Tamarind paste 1 spoon
• Ghee or oil few spoons
• Cilantro leaves to garnish

For Tempering:

• Mustard seeds 1/2 spoon
• Cumin seeds 1/2 spoon
• Asafoetida 1/4 spoon
• Curry leaves few
• Ghee/ Oil few spoons

Method:

1. Slice the eggplants and leave them in cold water, until cooking. Maybe one could add salt, lemon juice or turmeric to this water…to avoid discoloration.
2. In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.
3. Now set this dal aside.
4. In a large crock pot, heat ghee. Add onions and fry till it is translucent.
5. Then add tomatoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.
6. Now stir-in sliced eggplants and fry for 2 minutes.
7. Add cooked thoor dal now. Cover and cook till the veggies are done.
8. When the veggies are done, add tamarind paste, sambar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.
9. In a separate pan, heat oil and fry the tempering items in it. Then run this seasoning over the sambar prepared.