Pressure cook toor dal with 1 cup of water for 4-5 whistles. Release pressure naturally and whisk the dal.

Dry roast chana dal, coriander seeds, red chili, and peppercorns until aromatic and golden brown.

Add grated coconut to the roasted spices and stir until browned. Cool and grind into a smooth paste with 1/4 cup water.

Heat sesame oil in a pan, add mustard seeds, and let them crackle. Add curry leaves and eggplant; sprinkle with salt and stir.

Cover the pan and cook eggplant until roasted and soft.

Add tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture, and salt to the cooked eggplant.

Simmer for 5 minutes until the tamarind's raw smell disappears and the rasavangi develops flavor.

Adjust salt as needed, then transfer to a serving bowl and serve hot with rice and other accompaniments.