1 medium sized Brinjal/Badanekai
3-4 Drum sticks/Nugge Kaayi
1/2 cup grated Coconut
1/4 cup cooked Yellow lentils/Thogaribele/Toor dal
Pinch of Turmeric powder
1 1/2 tsp Sambar powder
small grape sized Tamarind
Salt to taste
1/4 tsp Mustard seeds
2-3 Curry leaves
1 tsp Oil
Recipe:Add tamarind and 2 tsp water in a bowl. Smash it and keep it aside.
Add water and little bit of buttermilk in a vessel. Chop brinjals into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins.
Chop drum sticks into 2 inch sized pieces and add it to a vessel. Add turmeric powder, tamarind water, pinch of samabar powder, salt, water and cook them well by covering the lid. Once it is cooked add chopped brinjal and cook it well. Add cooked yellow lentils and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.)
Grind grated coconut and sambar powder into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.)
Add this ground coconut masala to the vessel containing cooked brinjal and bring it to boil. Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to sambar. Mix well before serving.