Katirikka Rasavangi

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

Preparation:

• 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.
• 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.
• 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.
• 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.