Wash the veggies with enough water. Chop the brinjal in to big chunks and keep them immersed in water to avoid discoloration. Trim both ends of drumstick, remove the fiber and chop them in to 2" long pieces.

Pressure cook lentils adding one cup of water till they turn soft and mushy. Soak tamarind in half cup of water for about 15 minutes, extract it's juice and add to a cooking vessel. Throw in slit green chillies and turmeric. Bring this to boil.

When the tamarind water is boiling, include chopped veggies and one more cup of water. Add jaggery and let both the veggies cook till soft.

Next add mashed lentils, sambar powder and salt. Adjust consistency by adding some water if needed. Continue cooking for 2 to 3 minutes and switch off.

Delicious brinjal and drumstick curry is ready to serve with hot steamed rice.

Cook the lentils till mushy so that curry thickens and becomes sauce like consistency.

I have used Udupi sambar powder which is not so spicy. You can use what you have in stock. But adjust green chillies as per the spicy-ness of sambar powder.

Keeping the brinjal pieces immersed in water avoids discoloration. Drain that water when adding the same to cooking pan.