1. Wash and pressure cook tur dal with a few drops of oil and turmeric; keep aside.
2. Cook the chopped eggplant with some salt and water, until done.
3. Mix the cooked dal and the eggplant; boil well for 4-5 mins.
4. Add sambhar powder, coconut milk, jaggery, tamarind, salt and boil further for 3-5 minutes.
5. Temper with mustard/jeera seeds, green chilies, curry leaves and hing.
6. Garnish with chopped cilantro and serve hot with steamed rice.

Note: You might want to reduce the number of green chilies during tempering, if you opt to add sambhar powder.

Courtesy: http://maneadige.blogspot.com/