Ingredientes
- One Bhima eggplant
- ½ tbsp tamarind paste
- 1½ tspn coriander seeds
- 1 tspn chana dal
- 3-4 dried red chillies
- 4 tbsp coconut (dry will do but fresh is better)
- ½ cup cooked toovar dal (with turmeric)
- ½ tspn mustard seeds
- a pinch asafoetida
- curry leaves
- A little oil for roasting and seasoning
- salt to taste
Preparação
- Cube eggplant. In about a cup of water dissolve the
- tamcon paste. Set on stove, add eggplant to tamarind
- water, a little turmeric, salt and let cook until eggplant is
- done but has not lost its shape.
- In a pan with very little oil roast red chillies, coriander
- seeds, chana dal and asafoetida. When you can get the
- aroma of roasted coriander or the red chillies have turned
- a dark, dark red remove from heat and let cool. Throw
- into blender with coconut, add 3 tbsp water and grind
- slowly into paste. Add a little water if blade gets stuck.
- Remove from jar and wash it out with water and save this.
- Mash cooked dal with a spoon until blended and add to
- cooked eggplant. Now add the coconut paste and its
- water. Keep on low heat till it starts to simmer a little.
- Take off heat.
- Season with spluttering mustard seeds and curry leaves.
- Variations:
- You can throw in a handful of chick peas from a can into
- this, thin it out somewhat and have it as katirikka sambar.
- Alternately, you can make the cooked dal with half toovar
- and half chana dal, in which case you should not cook
- until mashed. Remove a trifle before it gets fully done.
