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.