Brinjal (Eggplant) Sambar

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.


  • Ingredients
    • 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
  • Spices
    • 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


  • Preparation
    • 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


  • Cooking
    • 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)

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Jagdeep Singh

Published by Jagdeep Singh Virdi

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