Ingredients:1 medium sized Brinjal / Badanekayi / Eggplant
3 - 4 Drum Sticks / Nugge Kaayi
3/4 cup grated Coconut
1 Green Chilly
1/4 - 1/2 cup cooked Yellow Lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
Grape sized Tamarind
Grape sized Jaggary
3 Red Chillies
2.5 - 3 tsp Coriander seeds
1/2 tsp Fenugreek seeds
1/4 tsp Cumin seeds
3/4 tsp Black Gram seeds
Small piece of dried Turmeric or 1/8th tsp Turmeric powder
Bi pinch of Asafoetida powder
Salt to taste
11/4 tsp Mustard seeds (1/4 tsp for Masala + 1 tsp Seasoning)
1.5 strands of Curry leaves (1/2 strand for Masala + Remaining for Seasoning)
1 - 2 broken Red Chillies
2 tsp Oil
Put water and little amount of buttermilk in a vessel. Chop eggplant into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Chop drum sticks into 2 inch sized pieces as shown in the picture below. Cut the green chilly into two halves.
Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put chopped vegetables, pinch of turmeric powder, jaggary, tamarind water, salt, required amount of water and cook them well by covering the lid. Once it is cooked, add cooked yellow lentils and bring it to boil.
Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, dried turmeric(If it is a turmeric powder, add it along with asafoetida powder), 1/4 tsp mustard seeds, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, 5-6 curry leaves and fry them for about 1 min in low flame. Grind grated coconut and fried sambar masala into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.)
Add this ground coconut masala to the vessel containing cooked eggplant and bring it to boil (Add salt, water if required).
Put mustard seeds, broken red chillies and 1 tsp oil in a pan. Once it starts spluttering, add curry leaves and add it to Sambar. Mix well before serving.
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