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Brinjal and Mango Sambar
Brinjal and Mango Sambar
Brinjal and Mango Sambar is a delicious South Indian dish that combines the flavors of eggplant (brinjal) and mango with a spicy lentil-based broth called sambar. It’s a unique and flavorful dish that is popular in Tamil Nadu and Kerala.
Ingredients
- 1 cup toor Dal (split pigeon peas)
- 1 small ripe mango peeled and cubed
- 6-8 small eggplants (brinjals), chopped
- 1 onion chopped
- 2 tomatoes chopped
- 2-3 green chilies slit
- 1 tablespoon tamarind paste
- 1 tablespoon turmeric powder
- 1 tablespoon sambar powder
- Salt to taste
- Water
- Fresh coriander leaves for garnish
For tempering:
- 2 tablespoon oil
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 2-3 dry red chilies
- 1 pinch asafoetida (hing)
- Curry leaves
Instructions
- Wash the toor dal and cook it in a pressure cooker with water until soft and mushy. Set aside.
- In a large pot, add the chopped mango, eggplants, onion, tomatoes, green chilies, tamarind paste, turmeric powder, sambar powder, and salt. Add enough water to cover the vegetables and bring to a boil. Let it simmer until the vegetables are cooked.
- Once the vegetables are cooked, add the cooked toor dal to the pot and mix well. Adjust the consistency by adding more water if needed.
- In a separate small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, asafoetida, and curry leaves. Fry for a few seconds.
- Pour the tempering over the sambar and mix well. Let it simmer for a few more minutes for the flavors to meld.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or idli/dosa.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 428kcal (21%)Carbohydrates: 80g (27%)Protein: 16g (32%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 126mg (5%)Potassium: 1899mg (54%)Fiber: 30g (125%)Sugar: 38g (42%)Vitamin A: 1305IU (26%)Vitamin C: 48mg (58%)Calcium: 110mg (11%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
