Pressure cook brinjals and potatoes for two whistles.

Remove the skin and mash the cooked vegetables to a pulpy consistency.

Heat oil in a wok over medium flame.

Add mustard seeds and let them crackle.

Add curry leaves and let them splutter.

Add finely chopped shallots and sauté until cooked firmly.

Add chopped tomatoes and green chilies and sauté for five minutes.

Add red chili powder and stir.

Add the brinjal and potato mash and enough water to bring it to a sambar-like consistency.

Season with salt and add the tamarind pulp.

Bring to a rolling boil.

Add finely chopped coriander leaves and switch off the flame.

Serve with idiyappam, idli, or dosas.