Sambari Baingan

Sometime back we both were not baingan or brinjal eaters. But with time and to some extent because of compulsion we both have started to eat this vegetable. All thanks to my Delhi days I could had some of the best tasting dishes prepared with brinjal, but my hubby has not be so lucky.  So after marriage, I have started to prepare different dishes with brinjal and to some extent he is now enjoying to eat it.

Sambari Baingan has been developed to include the zesty South Indian flavors. In my trial I went with the most reliable sambar powder. I have never prepared sambar but with this versatile spice-mix, I have succeeded in adding that extra of zing of flavors. So here is the simple Sambari Baingan.

Sambari Baingan

Serves : 3 to 4 persons

Ingredients :

Baingan or brinjal- 250 gms (chopped into cubes)

Onion (medium) - 3 (cut into fine slices)

Tomatoes (medium) - 2 (finely chopped)

Ginger-garlic paste- 1 tbsp

Sambar powder- 2 tbsp

Turmeric powder- ¼ tsp

Curry leaves- 1 small spring

Mustard seeds- 1 tsp

Chili powder- ½ tsp

Green chilies (small)- 2

Oil- 2 tbsp

Salt to taste

Procedure:

Heat oil in a pan, add mustard seeds and after they have spluttered add onions, curry leaves , green chilies and turmeric powder. Sauté the onions well till translucent, after that add ginger garlic paste and fry it till the raw smell disappears. Then add chopped brinjal/ baingan, salt, sambar powder, chili powder and tomatoes. Cook on high heat for 2 minutes, then add little water and mix everything well. Cover and cook for about 20-25 minutes till the brinjals/ baingan is done. Remember to stir in between and whenever you find the masala sticking to the pan, add some water.

Sambari Baingan tastes best with with rice, dal and pickle.

Notes:

If you don’t like it very spicy then you may reduce the sambar powder to 1 tbsp.