Heat the pan with 3 table spoons of oil. Do the seasoning with mustard seeds and fennel seeds. Add onions, garlic paste and tomatoes and fry for 3 minutes.
Add green chillies and all the powders with turmeric powder. Add the Brinjal pieces and pour the tamarind paste. Pour some extra water and allow it to boil with required salt
When the brinjal becomes soft add the boiled toor dal.
When the masala thickens garnish with sufficient coriander and curry leaves.
By Ria Samuel