BRINJAL SAMBAR

This Sambar recipe is one of the most loved dish in South Indian cuisine.

Ingredients

1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves

Method

1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Capsicum Gravy

Capsicum Gravy (Karwar Style). Karwar belongs to north kanara (Uttara Karnataka).


Ingredients

• Capsicum - 2
• Peanut (Roasted & Crushed) - 5 tsp
• Jaggery - 1 tsp
• Asafoetida (hing) - 1/2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk
• Oil - 5 tsp
• Red Whole chillies - 2

Grind to a paste :

• 1/2 cup coconut grated
• 2 tsp split bengal gram
• 1 tsp black gram
• 2 tsp sesame seeds
• 1/2 tsp coriander seeds
• 2 strips tamarind
• Grind the paste using water

Method

1. Heat oil, add mustard seeds allow to splutter, whole chillies
2. Add asafoetida and curry leaves, stir
3. Add capsicums, stir fry for 5 minutes
4. Add ground paste, jaggery, salt, turmeric powder and peanuts stir
5. Add 1/4 of water. Boil for 5 to 6 minutes. Gravy must be thick

Serve hot with chapati or rice.

| Copyright © Malas - Kitchen 2007 | | All rights reserved