SAMBAR

INGREDIENTS:

Brinjal                   - 2 (Cut into pieces)
Toor Dhal              - 1/2 Cup
Tamarind Pulp       - 4 Tsp
Onion                     - 1 (Finely Chopped)
Tomato                   - 1 (Finely Chopped)
Asafoetida              - 1 pinch
Curry leaves           - 5
Red Chillies            - 2
Mustard Seeds        - 1/4 tsp
Fenugreek seeds     - 1/4 tsp
Cumin seeds           - 1/4 tsp
Turmeric powder   - 1 pinch
Sambar powder     - 3 tsp
Salt                        - for taste
Oil                         - 2 Tsp

HOW TO MAKE:

Add toor dhal and turmeric powder in a pressure cooker and place it on the stove

Wait until you get two whistles and allow it to cool

Mash the dhal and keep it aside

Heat the oil in a pan

Add mustard, cumin, fenugreek, red chillies salt and asafetida and then stir for few seconds

Add chopped onion and tomatoes, sambar powder and stir it finely.

Add the brinjals and fry it for two minutes.

Now add the mashed dhal and mix it well

Brinjal usually gets cooked in 5 mins so then you can add the tamarind pulps. Allow it to boil for 5 mins.

If the sambar is thick then add some water. Cook sambar on low heat for 5 to 10 mins.

TIPS:

Instead of sambar powder add 1 spoon red chilli powder & two spoons of coriander powder

We can use the same method for all the vegetables like Raddish, Potato, Drumstick, Chow chow (Banglore Brinjal), Ladies Finger (Bindi) & Pumpkin

Add 1/2 tsp of gingelly oil once samber is cooked (The flavour will be very good)

For 1/2 cup dhal add 1 1/2 cup water