Baingan Sambhar Recipe बैंगन सांबर रेसिपी: Baingan Sambhar Recipe: Sambhar combines a variety of vegetables with the creamy goodness of lentils, all simmered in a spicy and tangy curry. And baingan sambhar surprises us with a delightful amalgamation of flavours and textures along with fresh flavours. You can pair it with dosa, idli, uttapam, medu vada – all the classic south Indian dishes you like. In fact, it goes perfectly well with plain rice too.
Baingan Sambhar Recipe Details
Recipe Name: Baingan Sambhar Recipe
Total Cook Time: 30 mins
Mode: Easy
Recipe Servings: 4 member’s
Cook Time: 25 mins
Preparation Time: 05 mins
Category: Vegetarian Recipes
Ingredients for Baingan Sambhar Recipe
- 2 Large brinjals (baingan)
- 1 cup toor dal
- 1 small piece of tamarind
- 2 tomatoes, diced
- 2 tbsp sambar powder
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 10-12 curry leaves
- A pinch of asafoetida (hing)
- 2 tbsp vegetable oil
- Salt to taste
- Water, as needed
How to Prepare
- Begin by roasting the eggplants. Pierce each eggplant with a fork or knife and roast them directly over an open flame until the skin is charred and the flesh inside becomes tender.
- Allow the roasted eggplants to cool, then peel off the charred skin. Mash the eggplant pulp and set it aside.
- In a separate pot, wash the toor dal thoroughly and cook them with enough water until they become soft and creamy. You can use a pressure cooker for faster cooking or a regular pot, but it may take longer.
- While the lentils are cooking, soak the tamarind in warm water for about 15 minutes. Squeeze the tamarind to extract the pulp and discard any seeds or fibres.
- In a large pan, heat the vegetable oil over medium heat. Add mustard seeds and let them splutter. Then, add fenugreek seeds, curry leaves, and a pinch of asafoetida (hing). Stir and sauté for a minute until they release their aromatic flavours.
- Add the diced tomatoes to the pan and cook them until they become soft and mushy.
- Now, add the sambar powder to the pan and saute for a couple of minutes until the spices are well combined with the tomatoes.
- Pour in the tamarind pulp and mix it well. Allow the mixture to simmer for a few minutes.
- Add the mashed eggplant to the pan and mix it with the tamarind-spice mixture. Stir well to combine all the ingredients.
- Once the lentils are cooked and soft, add them to the pan with the eggplant-tamarind mixture. Stir everything together and let it simmer for about 10-15 minutes on low heat, allowing the sambhar to thicken. Add water as needed to reach your desired consistency.
- Season the Baingan Sambhar with salt to taste and continue to simmer for a few more minutes.
- Taste the sambhar and adjust the seasoning or spice level if necessary. You can add more tamarind pulp or sambar powder for a tangier or spicier flavour, respectively.
- Once the Baingan Sambhar reaches your desired taste and consistency, remove it from the heat.
Cooking video
More from Vegetarian Recipes
No posts found.
