Wednesday, February 15, 2012

Brinjal Sambhar

Brinjals 4-5
Tomato 1
Onion 1
Toor dhal 1 cup
Turmeric 1/2 tsp
Tamarind small size soaked in water
Salt as per taste

To grind into fine paste
Chana dhal 2 tsp
Urad dhal 1 tsp
Coriander seeds 2 tsp
Red dry chilly 3
Methi seeds
Fresh grated coconut 2 tsp

To temper
Oil 2 tsp
Mustard 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves few
Hing a pinch

Wash and cook toor dhal with turmeric and water until mushy.
Cut onion and tomato into medium pieces.
Chop brinjal pieces into medium pieces and place in a bowl of water until required
Heat a tsp oil in a pan add all the ingredients mentioned to grind, fry all the things until aromatic or colour changes to slight brown, cool and keep aside and grind with fresh coconut and little water to smooth paste.
Heat oil in a pan add mustard, when it stops spluttering add cumin seeds and curry leaves.
Now add onion and tomato and saute for 3-4 mins or until onion and tomato is half cooked.
Now add brinjal pieces and saute for 4-5mins or until done.
Now add the tamarind soaked water and cook on simmer until it starts to boil.
Now add salt,the ground paste and cooked toor dhal, mix everything and cook on medium flame for 3-4mins or until the brinjal sambhar is aromatic.
Serve brinjal sambhar with rice and a dollop of ghee and papad.

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