Penang Sauce

There is no specific reason for calling this one as Penang Sauce.

Cooked Tur dhal - 1 cup
Coconut milk- 1 cup
Brinjal - 4 (cut into big pieces)
Drumsticks - 2 (cut into 1" pieces)
Potatoes- 2 (Diced)
Small onions - (sambar onions) - 1 cup
Garlic - Half cup (Full ones)
Green Chillies - 5 to 6 or more depending on taste
Oil - 4 tspns
Mustard - 1 tspn
Salt to taste

1.Extract milk out of coconut twice and keep them separately.
2.Heat the oil; splutter the mustards in a pressure pan.
3. Add green chillies and fry. Add the garlic. Then add onion and fry till golden brown. Add brinjal, drumsticks, and potatoes. Mix them and add the second extract of coconut milk. Add salt.
4. Close the pan and pressure-cook the vegetables without getting them overcooked.
5. Open the pan and allow it to be cooked in simmering flame.
6. Add the cooked Tur dhal and mix it well till it blends with the vegetables.
7. Mix the first extract of coconut milk When it starts boiling, switch off since it might curdle.
8. To make the gravy thick, you may add a paste of 2 tspns of channa dhal flour and water  and bring it to a boil and then add coconut milk.
9.Garnish with roasted cashew nuts, coriander and curry leaves.