A special version of a popular South Indian dish; this sambhar is made using desi baingan and no other veggies. Pair it with steamed rice with some ghee drizzled on top.
BAINGAN KA SAMBHAR
Ingredients
4-5 small green brinjals (baingan), cut into quarters lengthwise and soaked in water
½ cup Tata Sampann Toor Dal
Salt to taste
¾ tsp turmeric powder
1 tbsp oil
1 tsp mustard seeds
1 tsp split skinless black gram (urad dal)
6-8 curry leaves
½ tsp asafoetida (hing)
1 tsp coconut oil
12-15 madras onions
2 dried red chillies
½ tsp red chilli powder
1 tbsp sambhar masala
1 large tomato, finely chopped
½ tbsp tamarind pulp
½ tsp granulated sugar
2-3 green chillies, slit
2 tsps freshly chopped coriander leaves + for garnish
Method
1. In a large bowl, add Tata Sampann Toor Dal and wash it 2-3 times with sufficient water. Drain and add into a pressure cooker.
2. Add sufficient water in the pressure cooker. Add a pinch of salt and ¼ tsp turmeric powder. Cook under pressure 3-4 whistles on high heat and reduce the heat and cook further for 10 minutes on low heat. Allow the pressure to reduce completely.
3. Take brinjal in a large bowl along with water, add a pinch of salt, ¼ tsp turmeric powder and mix well.
4. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add urad dal, curry leaves, asafoetida and sauté for a few seconds.
5. Add coconut oil, madras onions and sauté for 30 seconds. Break and add dried red chillies and mix well. Cook till the onions turn translucent.
6. Add salt, red chilli powder and remaining turmeric powder, mix well. Add sambhar masala and mix well, add 3 tbsps water, mix and cook for 1 minute.
7. Add tomato and sauté well. Drain and add the brinjal and sauté on medium heat for 1 minute. Cover and cook for 3-4 minutes.
8. Add tamarind pulp. Mash the prepared dal with the back of the spoon and add them into the pan. Mix well.
9. Add sugar, green chillies and chopped coriander, cook for 8-10 minutes.
10. Transfer the prepared sambhar into a serving bowl, garnish with chopped coriander and serve hot.
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