Brinjal Sambar (Kathrikai Sambar)
Brinjal sambar recipe is a popular and excellent sambar with eggplants from south Indian cuisine. You can make this flavorful, delicious, vegan and gluten free brinjal sambar in 20 minutes. Tastes wonderful with hot rice, potato fry, okra fry, cabbage or carrot curry. Here is how to make brinjal sambar easily.
To cook lentils for brinjal sambar
- 1/2 cup arhar or toor dal
- 2 cups water
- a pinch of salt
For making brinjal sambar
- 12 small eggplants cut lengthwise
- 3 tablespoons tamarind extract from a small lemon sized tamarind ball
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon methi seeds
- 15 curry leaves
- 15 small onions shallots or pearl onions
- 2 tablespoons sambar powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 2 tablespoons chopped coriander leaves
Pick, rinse and pressure cook 1/2 cup toor dal until completely done and mushy. Drain and mash well.
Rinse and chop eggplants into lengthwise and soak in water until use.
Soak a small lemon sized tamarind ball in warm water for 10 minutes. Extract thick pulp.
In the mean time heat 1 tablespoon oil in a pan. Temper with mustard seeds, methi seeds and curry leaves. Add peeled small onions and saute well for few minutes
Now drain the water from the soaked eggplants and add the eggplants. Saute and mix.
Add turmeric powder, sambar powder. Mix well.
Add tamarind extract and mix well.
Bring to a boil.
Add the cooked dal and salt to taste.
Mix well and simmer for 5-6 minutes.
Add coriander leaves, mix well and remove from flame.
Serve brinjal sambar hot or warm.
- If not preferred you can leave out onions in this recipe
- Use sesame oil for best flavor
- You can double or halve the recipe.
Serving: 6servings | Calories: 198kcal