For sambar base:

1. In a pan, take some cocunut oil and add to it turmeric powder and red chilli powder and allow to fry for 30 secs.
2. To this add the chopped bhindi and salt.
3. After allowing it to fry for a couple of minutes add to it, 2 tsp of tamarind pulp extract with a little bit of water to give the bhindi a gentle steam.
4. Let the bhindi simmer in these liquids.
5. After the bhindi softens, add the quarters of brinjal and allow to simmer.

For sambar masala:

1. In a pan, dry roast all the sambar masala ingredients.
2. Transfer these to a mortar and pestle and grind to a smooth paste adding a little water.
3. In another pan, take some coconut oil and add the prepared sambar masala, allowing it to fry till the oil separates, which indicates the cooking of masalas.
4. Add to it, 2 tsp of tamarind pulp extract, a piece of jaggery and some salt.
5. Mix these well.
6. After a few minutes add little by little the butter milk and stir well.
7. While bringing a boil, add the cooked pices of brinjal and bhindi along with their masala.
8. Let the vegetables further enhance their flavour in the simmering sambar.

For tempering:

1. In a pan, take coconut oil and add to it all the tempering ingredients.
2. Cover the lid and allow it to splutter.
3. Immediately add it to the boiling sambar, give it a stir and remove the sambar off the stove.
4. Allow the sambar to rest to enhance its flavours.
5. Serve with rice, idlis or dosas.