Brinjal sambar recipe – Quick and easy sambar recipeTweet
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. You can use small brinjals for this recipe. Here I have used ready sambar powder which is easily available in the market. Brinjal sambar is also called as kathirikai sambar in Tamil Nadu and this is a quick recipe for making sambar.
- Brinjals - 2-3 (medium sized)
- Tuvar/Toor dal (pigeon pea lentils) - 1 cup
- Tamarind - 1 small lemon sized ball
- Cooking oil - 4 tablespoons
- Mustard seeds - 1/2 teaspoon
- Methi (fenugreek) seeds - 1/4 teaspoon
- Chanadal (bengalgram dal) - 2 tablespoons
- Dry red chillies - 4
- 1 string of curry leaves
- Turmeric powder - 1/4 teaspoon
- A pinch of asafoetida (hing)
- Sambar powder - 2 tablespoons
- Red chilli powder - 1/2 teaspoon
- Grated jaggery - 1 tablespoon (optional)
- Salt to taste
HOW TO MAKE OR PREPARED BRINJAL SAMBAR RECIPE Soak tamarind ball in half a cup of water for half an hour. Squeeze and extract the pulp from the tamarind and keep the pulp aside. (Keep this 1/2 cup of tamarind pulp ready)
Soak the tuvar dal with 3 cups of water for half an hour to 45 minutes. Now add turmeric powder and pressure cook them upto 4 whistles or till soft.
Wash and chop the brinjals into medium pieces and immerse them in water to avoid discolouration.
Once the pressure is cooled down, mash the dal with the back of a spoon and keep it aside.
Heat oil in a pan or vessel on a low flame. Add mustard seeds. Once the seeds stop spluttering, add asafoetida, methi seeds, chana dal and red chillies and saute till the chana dal turns golden brown.
Add chopped brinjals and saute till it becomes little soft. Add 1/2 cup of tamarind pulp and simmer till the raw smell of tamarind goes away.
Add sambar powder, curry leaves, chilli powder and salt and mix well. Cook for a minute or two.
Add mashed dal and 2.5 to 3 cups of water and combine together. Here adjust water according to the consistency required.
Close the pan with a lid and cook on a low flame for 7-8 minutes, stirring in between.
Add grated jaggery and mix well. This step is optional. If you wish to give a sweet tinge to sambar, you can add jaggery. Otherwise you can skip this step.
Switch off the flame. Brinjal ready is ready to be served.
NOTES OR TIPS: Soaking tur dal in water helps to cook the dal faster.