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1 cup - red gram
1/4 kg - brinjal
1 - onion, medium size
4 - pearl onions
2 - tomatoes, small
tamarind, small quantity
2 - green chillies, medium size
2 - red chillies
1 tsp - black gram
1 tsp - Bengal gram
1 tsp - fenugreek seeds
1 tsp - cumin seeds
1 clove - garlic
1 tsp - grated coconut
1 tsp - coriander seeds
1 tsp - red chilli powder
2 tsp - coriander powder
salt to taste
oil for frying
mustard, small quantity
asafoetida, a pinch
1 sprig - curry leaves
coriander leaves, small quantity
How to Make Brinjal sambar
Boil toor dhal in a pressure cooker after adding required water, a pinch of turmeric powder, asafoetida, and 2 drops of oil.
Soak tamarind in hot water for about 10 minutes so that it will be easy to make a paste.
Cut brinjal and boil it for around 10 minutes and keep it ready in a vessel after adding a little salt.
Cut onions, tomatoes and green chillies.
Wash curry leaves and coriander leaves and keep it aside.
Fry fenugreek seeds till light brown and grind to a powder.
Pour some oil in a pan and heat it for 3 minutes.
Then add mustard, black gram, Bengal gram, fenugreek seeds, cumin seeds, red chillies, green chillies and curry leaves and fry for some time.
Then fry onions followed by tomatoes and finally brinjal.
Add red chilli powder and coriander powder and salt to taste along with garlic.
Cook for around 10-15 minutes and finally add fenugreek powder, coriander leaves, grated coconut and boil for 2 minutes.
Recipe courtesy: http://tamilveg.blogspot.com/
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