Step 1

Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Step 2

Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

Step 3

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Step 4

Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.

Step 5

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Step 6

Serve hot with rice.