Thursday, 27 July 2017



Toor dal  one cup
Tamarind one gooseberry size
Tomato one chopped
Mustard seeds one spoon
Asafoetida one pinch
Sambar powder one tablespoon
Turmeric one spoon
Castor oil five drops
Brinjals cut longitudinally removing the calyx
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Sesame oil one tablespoon
Coriander leaves finely chopped( optional)
Salt to taste


Pressure cook toor dal with one spoon of turmeric and castor oil allowing three whistles.
Keep all ingredients on the counter top readily.
Extract the tamarind, soaked in one cup of water for Half an hour
Heat the pan with sesame oil over the medium flame.
Add mustard seeds to splutter.
Once they start to crackle, add shallots/onion, curry leaves.
Saute a while.
Simmer the flame to avoid burning.
Add asafoetida and brinjals. 
Saute for few minutes.
Then add sambar powder and give a stir.
Pour the tamarind extract and salt
Allow boiling and get a thick consistency.
Transfer the cooked toor dal and three cups of water and allow boiling to cook the brinjals to a soft texture.
Check the salt.
Add if needed.

Now our favourite brinjal sambar is ready to have with hot steamed rice topped with a spoon of fresh ghee.
You can replace the brinjal with any veggie. Each vegetable has a unique aroma and makes the sambar of its own.

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