Instructions for cooking Sambar.
Boil the water and cook toor dal/ pigeon pea with turmeric and salt.
Add cubed pumpkin, carrots, potato and onions into the cooked lentil mix.
Add a pinch of asafoetida to the mix.
In a separate pan shallow fry brinjals and keep aside (this allows brinjals not mashing out in sambar)
In another pan saute shallots, garlic, sambar powder, coriander powder, turmeric powder, fenugreek powder and a pinch of asafoetida.
Add the cooked masala into veg and lentil mix
Add rest of the vegetables into the mix, including the grilled brinjals.
Add tamarind juice and jaggery and cook the vegetables to full.