For the vegetables:
In a wok add coconut oil, turmeric powder, red chilli powder. Saute.
Add chopped bhindi and a pinch of salt. Add the tamarind extract, mix. Add a little water and cook for 4-5 minutes.
Now add brinjals and cook till the brinjals are in a half cooked stage. Turn off the fire and keep aside.
For the sambar paste:
In a pan dry roast urad dal, tuvar dal, cumin seeds, fenugreek seeds, coriander seeds, black pepper, garlic, ginger, coconut, turmeric powder, red chilli powder and sea salt.
In a mortar and pestle grind the dry roasted spices. Add a little water to facilitate the grinding process. The paste is ready. Keep aside.
For the base:
In a pan add coconut oil and the sambar paste. Add a little water to make the paste smoother. Cook till the oil starts to leave on the sides.
Add tamarind extract, jaggery and salt. Mix well.
Now slowly and gradually add the butter milk and keep stirring.
Add the vegetables. Cover and cook the sambar on low to medium heat till the vegetables are done. Pour over the tadka.
For the tadka:
In a small pan add coconut oil, kashmiri red chili, mustard seeds and curry leaves. Let them crackle.
Add a pinch of sea salt and grated coconut. Mix well.
Add to the sambar.
coconut oil, turmeric, red chilli, lady finger, salt, tamarind, eggplant, black gram, pigeon pea, cumin seeds, fenugreek seeds, coriander seeds, black pepper, garlic, ginger, desiccated coconut, sea salt, jaggery, buttermilk, kashmiri mirch, mustard seeds