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.
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