People who know me well, know that there is a Tamilian in me. And you can see closely much of my mannerism are a mix of Punjabi and Tamil Cultures. Living in here, I miss Dosa, Rava Dosa, Coconut Chutney, Sambar, Kothu Paratha. So every now or then, you will find this Sardar sitting in a South Indian Resturant and enjoying Dosa. Literally cleaning the plates and taking in every last taste from my fingers.
Here is the recipe I used to make Brinjal Sambar.
- 4-5 Small Brinjals ( Eggplants/ Baingan)
- 2 Small Carrots (Optional)
- 2 Small Onions
- 2 Tomatoes
- 2 Green Chillie
- 2 Garlic Cloves
- 1 Cup Toor Dal (Pigeon Pea)
- 1 tbsp of Tamarind ( Can use bit more for tanginess)
- 2.5-3 Cups of Water
- 1/3 Cup of Coriander
- 1 Pinch of Hing
- 1/2 tsp of Chili Powder
- 1/2 tsp of Turmeric Powder
- 10 Curry Leaves
- 3-4 Dry Red Chilies
- 1/2 Teaspoon of Mustard Seeds
- 3 tbsp of Sambar Powder
- 3 tbsp of Vegetable Oil
- Salt to taste
- Soak the Toor Dal overnight (The Basic rule is you soak Lentic overnight if you are going to cook it the next day)
- Cut Brinjal and Carrot into small Cubes, Soak them in Water for 15-20 Minutes.
- Cook Dal
- Dice 2 Onions, 2 Tomatoes, 2 Chilies, 2 Garlic
- Heat Oil in Pan.
- Add Mustard Seeds, Curry Leaves and Dry Red Chilies cook for 5 minutes
- Add Hing, Red Chili Powder, Turmeric Powder, Sambar Powder
- Add Brinjal and Carrot cook it 10 minutes
- Add Cooked Dal and 3 Cups of Water
- Once cooked Garnish Sambar with Coriander.
Do try this Recipe and let me know how it goes.
Enjoy Sambar with Rice and Applam ( Papad)
Like, Comment, Share.