Grind coconut, cumin seeds, and shallots with water into a smooth paste. Set aside.

Roast black gram in a pan with 1 tsp of oil for 5 minutes until fragrant.

Pressure cook urad dal, garlic, and asafoetida with 2 cups of water until soft (about 2 whistles).

In a thick-bottomed pan, heat 1 tbsp of oil and sauté chopped shallots until softened.

Add slit brinjals and drumsticks; sauté for 2 minutes.

Add chili and coriander powders; sauté for 2 minutes.

Add 1 cup of water and simmer until the raw spice smell disappears.

Extract tamarind juice from soaked tamarind and add to the boiling mixture.

Add salt to taste and simmer for 5 more minutes.

For tempering, heat oil in a small pan.

Add mustard seeds; once they splutter, add chopped shallots.

Sauté until softened, then add red chili and curry leaves.

Pour tempering over the Ulundhu Gravy.

Serve with hot white rice and papadum or vada.