Sunday, October 7, 2012

Brinjal onion sambar

Yes, Brinjals are a favorite and yes, we already have a couple of brinjal sambars up, but there is so much more to write about them. Call it Brinjal and onion sambar or Katrika vengayam sambar or Vankaya ullipaya pulusu or badanekai eerulli huli, as you like it, coz this one is popular in every south Indian home. Brinjal and onion sambar is another for the daily menus.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals (Baingan/vankaya) 1/4th kilo  
Onion (ullipaya) 1
Pigeon peas (toordal/kandipappu) 1 cup
Tamarind/tamarind paste 1 tsp
Sambar powder 1 tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 tsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste

Method:

Wash, add a pinch of turmeric to the pigeon peas and pressure cook to 4 whistles. Alternatively, boil/cook until soft and mash able. Set aside.

Cut the onion into cubes and the brinjal into half a finger long pieces.

Add around a cup of water to the onion and leave to boil for a couple of minutes. When the raw smell is lost and the onion peels begin to wither off, add the brinjals and stir. Cover and cook for around 10 mins until the brinjals feel cooked.

Add a full spoon of sambar powder and stir. Mash and add the pigeon peas and stir the sambar. Add salt to taste and stir again for a couple of mins.

Heat ghee/oil in a pan and add mustard seeds and sambar chillies (optional). As they pop add cumin seeds, curry leaves and a pinch of asafoetida.

Season the sambar with this tempering.

Mix soupy brinjal and onion sambar with a hot cup of ghee-smeared rice and munch along a few papads or some cabbage curry if a health freak.

2 comments:

numerounity said...

Its one of my fav recipe that I have developed a taste into- rice with sambhar, applam and mango pickle...yummmmmm

Pratnee said...

Woww! What a yummy combo! appalam and mango pickle with brinjal sambar!! Indeed yummm:))

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