Eggplant/Aubergine /Brinjal Sambhar
Sambhar is one dish which can be prepared with variety of vegetables . Sambhar is a vegetable stew made with broth of Pigeon Pea and Tamarind pulp. A tempering of spices gives it a wonderful flavor and aroma. Normally I used all vegetables together in sambhar but yesterday I tried it with brinjal only . It was good in taste and liked by everyone. So let’s start the recipe . Yum
1 cup Toor /Arhar dal/Pigeon pea
1 cup brinjal/eggplant/aubergine , cubes
1 tomato , diced
3 green chillies , chopped
1 piece tamarind , gooseberry sized
2 tablespoon sambhar powder
1 teaspoon turmeric powder
Salt to taste
1 teaspoon red chilly powder
2 tablespoon clarified butter
1 pinch asefetida
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup curry leaves
2 whole dried red chilly
1/2 cup coriander leaves , chopped
Water as required
Cook Toor dal with brinjal , tomato , green chilly , pinch of salt and turmeric powder in enough water , in pressure cooker for 2 whistles.
Open the lid and add tamarind pulp, salt in it. Let it cook on low heat.
Now add sambhar powder and cook for another 10 minutes.
Heat clarified butter in a wok, add asafetida, mustard seeds, cumin seeds and dried red chilly. Stir and add curry leaves.
Pour this tampering over the cooked dal. Give it a nice stir and garnish with chopped coriander or curry leaves.
Serve it hot with dosa, idli or rice.
Serve-4 Cooking time- 35 minutes