Brinjal sambar is a quick, easy and delicious South Indian sambar recipe made with brinjals, tamarind, sambar powder, toor dal and mild seasonings added to it. It goes well with steamed rice.
PREP TIME:30 mins COOK TIME: 20 mins TOTAL TIME: 50 mins
RECIPE TYPE:Main CUISINE: south Indian SERVES: 3-4
(measuring cup used, 1 cup = 250 ml)
For the Sambar:
- 200 gms brinjals
- 1 small onion, quartered or sliced
- 1 medium sized tomato, quartered
- 1 cup tuvar dal/pigeon pea lentils
- 1 tbsp seedless tamarind + ½ cup water
- a pinch of asafoetida
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 5 to 3 tsp sambar powder
- 2 or 2.5 cups water
- salt as required
- 12-15 curry leaves
- 3-4 dry red chilies
- ¾ tsp black mustard seeds
- ¾ tsp urad dal/spilt & skinned black gram
- a pinch of asafoetida or ¼ tsp asafoetida powder
- 2 tbsp groundnut oil or coconut oil or vegetable oil
Preparing the sambar:
1. Soak the tamarind in ½ cup water for 20-25 minutes.
2. Squeeze and extract the pulp from the tamarind.
3. Keep the tamarind pulp aside.
4. Boil the tuvar dal with onions and a pinch of asafoetida powder with 2.5 to 3 cups water in a pressure cooker, till soft and completely cooked.
5. Quarter or chop the brinjals.
6. Soak them in salted water for 15-20 minutes.
7. Once the pressure settles down, open the cooker lid and mash the dal with a wooden spoon.
8. now add 2 or 2.5 cups water, chopped brinjals, quartered tomatoes, salt, red chili powder, turmeric powder to the dal.
9. Stir and pressure cook again for 1 whistle.
10. Let the pressure settle down. the brinjals would be cooked by now.
11. Now add the sambar powder, tamarind pulp and simmer the sambar till the rawness of the tamarind goes away and the whole mixture has well blended flavors and taste.
Preparing the tempering:
1. In a small pan, heat oil.
2. Add the mustard seed and urad dal.
3. Splutter the mustard seeds and brown the urad dal.
4. Add red chilies, curry leaves and asafoetida.
5. Fry for some seconds.
6. Stir and immediately pour the tempering mixture on the sambar.
7. Cover with a lid, so that the flavors get absorbed.
8. Open after 4-5 minutes.
9. Garnishing with coriander leaves is optional.
10. Serve the brinjal sambar hot with steamed rice.