Wrap eggplant in a foil nicely and keep inside a 400`F oven for about 45
minutes or until soft. Alternately you could broil it over a gas flame
till it gets evenly charred. Cool and peel off skin. Drain off any juices.
Chop into large bits. Fry dal, Red chillies and hing in oil till brown.
Drop into blender. Add tamarind, salt and some eggplant and grind coarsely.
Add remaining eggplant and whip for 1 minute. Scrape out and serve.