Brinjal (eggplant) and Drumstick sambar

Ingredients:

1. Toor dhal - 1 cup
2. Turmeric powder - 1/2 teaspoon
3. Tamarind - 1 lime size
4. Drumstick - 2 nos
5. Small Brinjal - 6 nos
6. Green chilly - 4 nos
7. Sambar powder - 2 heap tablespoons (depending on the powder)
8. Jaggery - 1/2 teaspoon (optional)
9. Coriander leaves chopped - 1/4 cup
10. Curry leaves for seasoning
11. Urad dhal - 1.5 teaspoons for seasoning
12. Mustard - 1 teaspoon for seasoning
13. Asafoetida - 1/2 teaspoon
14. Salt to taste

Procedure:

• Wash and pressure cook the toor dhal with 3 cups of water without salt for 15 minutes
• Keep aside and extract the tamarind juice using 5 cups of water
• Boil the tamarind juice in a vessel
• When it starts boiling, add the vegetables with salt to taste and optional jaggery
• When the vegetables are cooked, mash the cooked dhal and add it to the tamarind gravy
• Add sambar powder and simmer it for 10 minutes
• Keep stirring to avoid lump formation and heat it for another 10 minutes
• Season it with urad dhal, mustard and curry leaves
• After removing from fire, add chopped coriander leaves