Cube eggplant.

Dissolve the tamarind in a cup of water.

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.

In a pan with very little oil, roast red chillies, coriander seeds, Bengal gram and asafoetida.

When you can get the aroma of roasted coriander or the red chillies have turned dark red, remove from heat and let cool.

Place it in a blender with coconut, 3 tbsp of water and grind slowly into paste.

Add a little water if the blade gets stuck.

Remove from jar and wash it out with water and save this.

Mash cooked dal with a spoon until blended and add to cooked eggplant.

Add the coconut paste and its water.

Keep on low heat till it starts to simmer a little.

Take off heat.

Season with spluttering mustard seeds and curry leaves.

:- 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 toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.