Classic Brinjal Sambar Recipe
If there is one vegetable that can be grilled, baked, roasted, stewed or even stuffed and a vegetableÂ rich in iron, calcium and dietary fibersâ€¦that’s none other than eggplants! And that’s the prime ingredient of my recipe todayâ€¦” Brinjal Sambar or Eggplant Sambar”Â Â
Eggplant is a very common vegetable in south Asian, especially Karnataka cuisine. I have posted several recipes with Eggplants in the past like Brinjal Masala curry, Eggplant dosa.Â Today’s Eggplant Sambar is yet another simple yet delicious option for Eggplant. It goes equally well with boiled rice or dosa.
Before I start with the procedure, I want you to note that I used the recipe for Sambar Powder first to prepare the masala and then prepared the Sambar. So if you do not have the Sambar Powder ready, please check out my post here. Preparation is key for a tasty meal such as this 😉
- 6 small purple Brinjal, sliced along the length
- 1/2 cup Toor dal
- 1 medium sized onion
- 4 green chilies
- 2 tbsp Sambar powder
- 1 tsp turmeric powder
- Small lemon sized tamarindâ€¯ or 1 tbsp tamarind paste
- 5 curry leaves
- 2 red chilies
- 1 tsp mustard seeds
- 1 tsp split black gram
- 1 tbsp oil
Place a pan over medium heat and drizzle a little oil (vegetable or olive oil).Â When the oil heats up, add mustard seeds, split black gram and red chilies. Fry them until they turn golden.Â Â Add curry leaves and continue to sautÃ© for 10 seconds.Â Add Sambar powder andÂ sautÃ©Â for about 30 seconds.
Add green chilies and chopped onions and sautÃ© until onions turnÂ transparent.Â Add slicedÂ Brinjal and follow upÂ with turmeric powder and aÂ cup of water.Â Place a cover on the pan and let it simmer forÂ 10 minutes.â€¯Â Now, add tamarind water or paste and continue to cook for 5 more minutes.
NowÂ itsÂ time toÂ addÂ Toor dal (steam cooked).â€¯Â AddÂ water and salt to your desiredÂ consistency.
Brinjal Sambar is ready to be served with steamed rice!
Brinjal Sambar Recipe
- Wash and steamcook the Toor dal in a pressure cooker( 3 whistle)
- Place a pan over medium heat and drizzle a little oil (vegetable or olive oil).
- When the oil heats up, add mustard seeds, split black gram and red chilies. Fry them until they turn golden.
- Add curry leaves and continue to sautÃ© for 10 seconds.
- Add Sambar powder and sautÃ© for about 30 seconds.
- Add green chilies and chopped onions and sautÃ© until onions turn transparent.
- Add sliced Brinjal and follow up with turmeric powder and a cup of water.
- Place a cover on the pan and let it simmer for 10 minutes.
- Now, add tamarind water or paste and continue to cook for 5 more minutes.
- Now its time to add Toor dal (steam cooked).
- Add water and salt to your desired consistency.