Heat a pan with oil.
When warm add mustard seeds and let it crackle.
Add cumin seeds, red chilli, asafoetida and roast for 30 secs.
Add sambar onions, curry leaves, green chillies, tomato and saute well.
Drain brinjals, add it to the pan and once again saute well.
Close with lid and cook for 30 secs over medium flame.
Open lid, give it a mix and add 1/2 cup water.
Close with lid again and cook for 2 to 3 mins over medium flame.
The vegetables would be fully cooked now.
Now add ground paste, add 1/2 cup water to the mixie jar, rinse it well and add it to the pan.
Add 1 more cup of water (adjust to your preference) and mix well to make sure there are no lumps.
Add turmeric powder, salt and mix well.
Let the sambar boil over medium low flame for 4 to 5 mins or till the raw smell goes off.
Add coriander leaves finally and give it a mix.
Keep the pan closed for 5 more mins to lock in the aroma.
Instant sambar is ready to be served with idli, dosa or pongal.