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VAZHUTHANANGA SAMBHAAR

INGREDIENTS

 

200g/1 cup                              Toor Daal

300g/7 oz                                Eggplant (small)

4.5g/11/2 tsp                            Haldee/Turmeric Powder

3g/1 tsp                                   Red Chilli Powder

Salt

120g/1 cup                              Shallots (Madras Onions)

400g/14 oz                              Tomatoes

10ml/2 tsp                               Coconut Oil

6g/2 tsp                                   Sambhaar Masala*

A generous pinch Heeng/Asafoetida (powdered)

60g/2 oz                                  Imlee/Tamarind Pulp (thin)

10g/3 Tbs                                Taaza Dhania/Coriander

 

The Tempering

 

15ml/1 Tbs                             Coconut Oil

4g/1 tsp                                   Rai/Mustard Seeds

2g/1 tsp                                   Dhania/Coriander Seeds

24                                            Curry Leaves

 

Serves: 4

Preparation Time: 40 minutes

Cooking Time: 1:30 hours

 

PREPARATION

 

THE TOOR DAL: Pick, wash in running water, drain, soak in water for 30 minutes and drain.

 

THE EGGPLANT: Remove the stems, wash, quarter and cut into 1/2” pieces.

 

THE REMAINING VEGETABLES: Peel, wash and slice shallots. (If Madras onions are not available, use other onions.) Remove eyes, wash and roughly chop tomatoes. Clean, wash and chop and coriander.

 

THE TAMARIND: Put pulp in pan, add 180ml/2/3 cup of water, bring to boil, reduce to low heat and simmer until reduced to one-fourth. Remove and keep aside.

 

THE TEMPERING: Wash curry leaves.

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