Place an aluminum foil in a baking tray

Keep a big eggplant and make holes all over the eggplant with a fork

Apply sesame oil all over the eggplant and Broil (500F) for 5 mins

Take out from the oven and turn the eggplant and broil again for 5 mins

Repeat the process. Make sure the eggplant is turned every time for even roasting

Continue broiling till the eggplant skin starts to shrink. Mine got done around 25 minutes

After that Broil for 2 minutes in 500 F and repeat

Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)

Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp

In a tadka pan add urad dal, red Chilli, and mustard seeds with a few drops of oil

Cook till dal turns golden brown. Let the dal cools down

Without adding water ground  the dal mixture into fine powder

Add tamarind, salt, and hing to the ground powder

Add cool Brinjal pulp and grind the thogayal

Tempering is optional for thogayal. Add oil to the pan and when the oil is hot add mustard, urad dal, and curry leaves and lets it splutter. Add the temper to the thogayal