Brinjal sambar/ Eggplant sambar/ Kathirikai sambar

 Brinjal sambar/ Eggplant sambar/ Kathirikai sambar 

Brinjal sambar is a quick, easy, healthy, low fat, vegan and lip smacking South Indian delicacy. In South Brinjal sambar is also known as Kathirikai sambar. It is prepared by combining tur dal with brinjal, onion and Indian spices. 

Quick tips -

1. I have used mustard oil in this recipe. Any cooking oil can be used.

2. Be careful while adding salt.

3. Adjust spices to taste.

4. I have used bharta baingan for this recipe. Any variety of brinjal can be used.

5. Add water according to your preferred consistency of sambar.

6. Adding coriander leaves is optional.  

Ingredients for sambar - 

1 cup tur dal/ pigeon pea lentils

1 onion (cut into thick pieces)

1 tsp salt

1/2 tsp turmeric

1/2 tsp cooking oil

3 cup + 2 cup water

1/2 tsp red chilli powder

1-2 tbsp sambar powder

1 tbsp tamarind paste (dilute it in 2 tbsp water)

For soaking brinjal -

1 (200 grams) brinjal (cut into thick pieces)

1/4 tsp salt

As needed water 

For tempering -

2-3 tbsp mustard oil

1 tsp mustard seeds

1 tsp white urad dal

2-3 dry red chillies

For garnish -

1-2 tbsp coriander leaves 

Method - 

1. Wash and soak tur dal for 1/2 hour. 

2. In another bowl mix 3 cup water, salt and chopped thick pieces of brinjal. 

3. In a pressure cooker add soaked and drained tur dal, onion, salt, turmeric and oil.

4. Add water and mix.

5. Cover and pressure cook for 2-3 whistles on high flame. Switch off the flame and let it cool. 

6. Open the lid and mash dal with whisker or with back of the ladle. 

7. Add soaked and drained pieces of brinjal, red chilli powder and 2 cup water in sambar. Mix well. 

8. Cover the lid and pressure cook for 1 whistle on high flame. Switch off the flame. Let it cool. 

9. In a small bowl add tamarind paste and water. Mix well. 

10. Add sambar powder and diluted tamarind paste. Mix well. 

11. Cook on slow flame for 3-4 minutes stirring in between. Switch off the flame. 

12. For tempering - Heat oil in a pan. Add mustard seeds, urad dal and let it splutter for a second. 

13. Add dry red chilli and fry for a second. Switch off the flame. Tempering is ready.

14. For serving -

Immediately add hot tempering on sambar. Mix well. 

15. Cover with lid and keep aside for 5-6 minutes. Let the flavours fully absorbed. 

16. Open the lid and mix coriander leaves.

17. Sambar is ready. Transfer to a serving bowl.

18. Serve hot with dosa, idli, rice or with any South Indian cuisine.

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