Brinjal (Eggplant) Sambar
People who know me well know that there is a Tamilian in me, and you can see that much of my mannerisms are a mix of Punjabi and Tamil cultures. Living here, I miss Dosa, Rava Dosa, Coconut Chutney, Sambar and Kothu Paratha. So every now and then, you will find this Sardar sitting in a South Indian restaurant and enjoying Dosa, literally cleaning the plates and savouring every last taste off 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 Chillies
- 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 to soak lentils overnight if you are going to cook them 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 Cloves
Heat Oil in Pan.
Add Mustard Seeds, Curry Leaves and Dry Red Chilies and cook for 5 minutes
Add Hing, Red Chili Powder, Turmeric Powder, Sambar Powder
Add the diced Onions, Tomatoes, Chilies and Garlic and cook until soft
Add Brinjal and Carrot and cook for 10 minutes
Add the Cooked Dal, Tamarind, Salt to taste and 3 Cups of Water
Once cooked, garnish the Sambar with Coriander.
Do try this Recipe and let me know how it goes.
Enjoy Sambar with Rice and Appalam (Papad)
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Jagdeep
