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100 g - ash gourd, cut into thin cubes
- cut into cubes
1 - drumstick, cut into small pieces
150 g - lady's finger, cut into pieces
50 g - red pumpkin, cut into small cubes
1/2 cup - tur dal
1 small marble-sized ball -
(soaked in warm water)
Salt to taste
For masala: 1 tsp - refined oil
1/2 tsp -
1.5 tsp -
Red Chilli powder
1 tsp -
2.5 tsp -
3/4 cup - grated fresh
For tempering: 3/4 tsp - refined oil
How to Make Quick Sambhar
Cook tur dal, with ash gourd and a pinch of turmeric powder, for 3 whistles in pressure cooker.
Cook other vegetables in a little water over a low fire.
In a pan, heat 1 tsp oil, add the cut lady's fingers and stir till soft. Keep aside with remaining cooked vegetables.
Add all the other masala ingredients to a pan and dry roast for 2-3 minutes.
Grind the masala with a little water to a smooth paste.
Add the paste to the vegetables, add the dal , pumpkin mixture and salt and bring to a boil.
Add tamarind extract to the sambhar and boil it for 2-3 minutes.
Remove from heat.
In a small pan, heat 3/4 tsp refined oil. Add mustard seeds. When they splutter, turn off heat and add curry leaves.
Pour this on the sambhar.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.