Eggplant Sambar is a delicious recipe characterized by a strong, refreshing & unique aroma and is central to South Indian cuisine. It is made primarily from toor, vegetables, tamarind & various spices. A meal of Sambar mixed with rice and eaten with some vegetable side dish followed by curd rice is a prime southern Indian staple.
Eggplant Sambar
Course: Veg SambarCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
10
minutesIngredients
3 green brinjal, small -7
1 cup cooked toor dal
2 – 3 tbsp udupi sambar powder
1 tsp turmeric powder
few curry leaves
grape size tamarind
1 tsp jaggery
salt to taste
2-3 strands of coriander leaves
Directions
- Cube the brinjal / eggplant into big pieces and keep immersed in water.
- Extract thick juice from tamarind and keep ready.
- Cook the eggplant pieces in 1 cup of water with jaggery, green chilies (optional), curry leaves, turmeric, tamarind juice and salt. Cover and cook till they lose its green colour and turn pale.
- When the eggplant pieces are cooked, add cooked – smashed dal and stir well.
- Now add udupi sambar powder and coconut oil.
- Now cook for at least 2-3 minutes. Till it starts to boil.
- Add coriander leaves and serve with hot steamed rice.
tips
- Optionally you can add tempering to your eggplant with hing.
Make sure your brinjal doesn’t have much seeds. Else it will not taste great.
Eggplant sambar tastes good with green eggplant. Do not try this with blue eggplant.
Soaking brinjal cubes in water is mandatory, do not skip. As it helps to get rid of bitterness and avoid from turning black.
