Ingredients:
Brinjals – 6, small, stems removed, quartered
Sambar Onions – 10 to 12
Toor Dal – 1 tblsp
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Tamarind Extract – 1 cup
Salt as per taste
Oil as required
To Grind:
Fenugreek Seeds – 1/4 tsp
Bengal Gram Dal – 2 tsp
Coriander Seeds – 2 tsp
Dry Red Chillies – 2
Sambar Onions – 4
Garlic – 4 cloves
Coconut – 1 tblsp, grated
For Tempering:
Mustard Seeds – 1 tsp
Curry Leaves – few
Method:
1. Heat little oil in a frying pan.
2. Add the ingredients to grind and fry for a minute.
3. Remove and grind. Keep aside.
4. Heat little oil in a frying pan over medium flame.
5. Saute the onions and brinjals for a minute or two.
6. Add the tamarind extract to a pan over medium flame.
7. Add salt, turmeric powder, sambar powder, onions and brinjals.
8. Bring to a boil.
9. Add the ground masala, toor dal and bring to a boil again.
10. Fry the tempering ingredients in little oil and add to the sambar.
11. Serve hot with rice.
