• One Bhima eggplant
  
• 1/2 tablespoon tamarind paste
  
• 1 1/2 tspn coriander seeds
  
• 1 tspn chana dal
  
• 3-4 dried red chillies
  
• 4 tablespoon coconut (dry will do but fresh is better)
  
• 1/2 cup cooked toovar dal (with turmeric)
  
• 1/2 tspn vegan mustard seeds
  
• a pinch asafoetida
  
• curry leaves
  
• A little oil for roasting and seasoning
  
• salt to taste
  

1. Cube eggplant. In about a cup of water dissolve the
tamcon paste. Set on stove, add eggplant to tamarind
water, a little turmeric, salt and let cook until eggplant is
done but has not lost its shape.

2. In a pan with very little oil roast red chillies, coriander
seeds, chana dal and asafoetida. When you can get the
aroma of roasted coriander or the red chillies have turned
a dark, dark red remove from heat and let cool. Throw
into blender with coconut, add 3 tbsp water and grind
slowly into paste. Add a little water if blade gets stuck.
Remove from jar and wash it out with water and save this.

3. Mash cooked dal with a spoon until blended and add to
cooked eggplant. Now add the coconut paste and its
water. Keep on low heat till it starts to simmer a little.
Take off heat.

4. Season with spluttering mustard seeds and curry leaves.

5. Variations: You can throw in a handful of chick peas from a can
into this, thin it out somewhat and have it as katirikka sambar.
Alternately, you can make the cooked dal with half toovar and half
chana dal, in which case you should not cook until mashed. Remove a
trifle before it gets fully done.