Badnekayi bolu huli - (Brinjal/Eggplant sambar-powder less sambar)

Udupi cuisine extensively uses coconut in almost every other dish. In fact, some sambars hardly use any toor dal, but are made with just ground coconut and sambar masala. A 'boLu huLi' neither requires coconut, nor requires sambar powder. The use of tamarind differentiates this huli from a regular tovve(dal).

Green chili, gives this huli a distinctive taste. Of course, you need to add a lot of them to  compensate for the lack of sambar masala. 

Ingredients

badnekayi - Brinjal/Eggplant - preferably green small ones

toor dal - little more than regular sambar

green chili - as many as you want(3 for medium spicy)

tamarind juice

jaggery

turmeric

for the tadka

mustard seeds,

split urad dal

red chillies

curry leaves

hing - a lot

Method

Pressure cook toor dal.

Cut brinjal and cook it in a pot in water with turmeric, green chillies. 

Add cooked toor dal and boil for 5 minutes. 

Add salt, tamarind juice, jaggery. Boil it for 2 minutes every time you add one ingredient. Garnish it with cilantro. 

Savor it with hot rice and some dry sabji. 

Recipe Source - Praveen(http://southcanaracooking.blogspot.com/)