Brinjal Sambar Recipe
My version of the sambar is made primarily from Toor dal (pigeon pea lentils), eggplant, tamarind & supporting spices.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4 people
Calories: 166kcal
- 6- 8 small purple Brinjal Eggplant
- ½ cup Toor dal
- 1 medium-sized onion
- 4 green chilies
- 2 tablespoon Sambar powder
- ½ teaspoon turmeric powder
- Small lemon sized tamarind or 1 tablespoon tamarind paste
- 5 curry leaves
- 2 red chilies optional
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram
- 1 tablespoon oil
- 2 teaspoon grated jaggery or use brown powder
Stove Top Directions:
Place a pan over medium heat and drizzle a little oil (vegetable or olive oil).
As 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 saute for 10 seconds. Add Sambar powder and saute for about 30 seconds.
Add green chilies and chopped onions and saute them until the onions turn transparent.
Add the sliced Brinjal and follow up with turmeric powder and a cup of water.
Place a cover on the pan and let it simmer for 8 minutes or until its a little soft.
Add tamarind water or paste and continue to cook for 5 more minutes.
Now it's time to add Toor dal (steam cooked). Add water and salt to your desired consistency and taste. Stir well and simmer for 2 more mins.
Eggplant Sambar is ready to be served with steamed rice!
Instant Pot Directions
Add oil to the inner pot in your Instant Pot and press the sauté option.
As the oil heats up, add mustard seeds and urad dal.
When the mustard seeds start to sputter, add curry leaves and green chilies and stir well for a minute.
Add onions and continue to saute for at least a minute.
Add brinjal pieces, turmeric, and sambar powder and stir well for an even mixture.
Add split Toor dal (split pigeon pea), tamarind, 2 ½ cup water, and salt.
Close the lid of the instant pot. Turn the steam release handle to the “sealing” position. Press on the “Pressure cooking” setting and set the timer for 6 minutes.
When time is up open the lid using 10 minutes natural release option.
Garnish with cilantro and Eggplant Sambar is ready!
Pair it with steamed rice, Dosa or Idli….
- For the instant pot version after rinsing the Toor dal in clean water soak it until you finish your prep work. (10 mins)
- You can use curry powder instead of sambar powder.
- use small green or purple eggplants for this recipe
- Wash and soak the brinjals in the water after its chopped, this help in retaining the color
- Use tamarind or tamarind paste do not skip this
- Add jaggery to enhance the flavor, you could substitute with brown sugar
Calories: 166kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 72mg | Fiber: 5g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 63mg | Calcium: 18mg | Iron: 1mg