There are some days when you like to do things with a difference,when your energy and
spirit is packed.It was a holiday,and there was no need of hurried routines,and these tiny
tender brinjals ,which i always love to make ‘ennai kathrikai ‘spicy hot gravy were
attracting me to be used in the sambhar.Normally when you make brinjal sambhar i use
the normal sized brinjals,but these cuties made me to innovate this simply superb
sambhar.No need of any sambhar masala ,just the normal ingredients.If you are lucky to
get vadagam(dried onion balls with mustard,fenugreek ,garlic and other spices,it will be
still fine,but no worries will give recipe without that too.Let’s get into the recipe now.
100-200 gm toor dal (tuvaram paruppu)pressure cook and mash
15-20 small red onions
2 green chillies
2-3 pips garlic
1 tsp chilli powder
1.5 tsp.coriander powder
1/2 tsp.turmeric powder
1/4 tsp pepper powder
1/2 tsp.cummin seed powder
2-3 dry red chillies
1 tsp.fenugreek seeds
2 tomatoes pureed
1 tblsp.grated jaggery
salt to taste
a pinch of asafoetida
half a vadagam (optional)
To prepare the brinjal first
Few tiny tender brinjals cut into fours from the bottom (keep the stalks intact)
1 tsp.red chilli powder
1 tsp.coriander powdeer
1/2 tsp turmeric powder
half lemon sized tamarind
5 tblsp.gingelly oil
few coriander leaves
Mix all spices with salt together except the tamarind,and apply on the inner sides of the
brinjal and set aside.
To start the preparation
Heat gingelly oil in a kadai,add the bold listed or the vadagam(if using).Add the onions
green chillies ,garlic and the brinjal and saute for a minute.
Cover and allow to cook in the oil .When you see the brinjals turning color ,add the tomato
puree and tamarind ,cover again and cook till the brinjals are very tender.Whilst this is on
the fire,add the ingredients in the italics list to the dal and mix well.
Once the brinjal is cooked and oil separates,add the dal mixture , 1-2 cups water, ghee,and
jaggery.,asafoetida and cook to reach a boil.Add coriander leaves,and remove from fire.
Can be served with iddli,dosai,rice or rotis.