cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.

extract thick juice from tamarind and keep ready.

cook the eggplant / gulla pieces in 1 cup of water with jaggery, green chilies (optional), curry leaves, turmeric, tamarind juice and salt. cover and cook till they loose its green colour and turn pale.

when the eggplant / gulla pieces are cooked, add cooked - smashed dal and stir well.

now add udupi sambar powder and coconut oil.

now cook for atleast 2-3 minutes. till it starts to boil.

add coriander leaves and serve with hot steamed rice.