Wash and pressure cook the dal for 3 whistles. Switch off the heat and wait until the pressure goes off.
Mash the cooked dal and set aside.
Soak the tamarind in water and squeeze the extract out of it. Keep it aside.
Chop the brinjals and soak them in salted water. Set them aside.
Heat a teaspoon of oil in a pan. Add coriander seeds, chana dal and red chillies and fry until golden brown color.
Then add the grated coconut to it and saute till the coconut turns light brown. Let it cool completely.
Grind the roasted ingredients into a paste with a little water. Keep it aside.
Add a teaspoon of oil in the pan. Add the brinjal pieces and saute for a minute.
Then add the tamarind extract, salt, turmeric and little water to the brinjal and mix.
Cover and cook until the pieces are cooked.
When it is done, add the cooked dal, ground coconut paste, hing, jaggery and water (adjust to desired consistency).
Combine everything and let it simmer for 1 – 2 minutes. Turn off the flame.
Heat 2 teaspoons of oil in a pan for seasoning.
Add the mustard seeds and urad dal and fry until they are a golden color. Add the curry leaves and stir for a couple of seconds. Pour this over the brinjal mixture and mix well.
Serve hot with rice.