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.
Comments: