Heat oil in a heavy-bottomed pan.

Temper mustard seeds and curry leaves until they splutter.

Add dry red chillies, urad dal, chana dal, and peppercorns.

Saute until light brown.

Add chopped brinjal and saute until brown and mushy.

Season with salt, turmeric, and red chilli powder.

Cook until the raw smell of the spices disappears.

Add soaked tamarind water.

Wait until the brinjal absorbs all the water.

Let it cool.

Blend into a smooth paste using a hand blender, adding a little water if needed.

Serve with lunch.