This recipe was contributed by P.V. Narayanamoorthy
Roast the ingredients mentioned for tempering, adding them in the order mentioned (not separately). Add garlic and finely chopped onions. Sauté until the onions are translucent. Add tomatoes and sauté until tomatoes are soft. Add the tamarind extract, enough water, salt, turmeric and sambar powder. Add the drumstick. Let this mixture boil for 4 minutes. Then, add the brinjals and bring to a boil. Grind the coconut and the chunks of onion with a little water to a smooth paste and add to the boiling curry.
Let it boil until the brinjals are cooked and the gravy thickens. Add date paste and pepper powder (if using). Stir and remove from heat. Transfer to a serving bowl.
You can substitute the brinjals with any other vegetables or beans.