Vendhaya keerai kathirikai sambar | Methi dal brinjal sambar | Moong dal fenugreek leaves eggplant curry

Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

• Moong dal [pasi paruppu] – ½ cup
• Eggplant [kathirikai, brinjal ] – 4
• Fenugreek leaves [Methi, vendhaya keerai ] – 1 cup
• Tamarind juice or extract – 2 tbsp
• Tomato – 1 [chopped]
• Sambar Onion [Shallots] – 6 [chopped]
• Garlic – 2 cloves [mashed]
• Green chilli – 1 [slit]
• Dry red chilli - 1
• Curry leaves – 1 spring
• Onion vadagam – 1 tbsp
• Mustard seeds – 1 tbsp
• Jaggery – ½ tbsp [grated]
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Coriander powder – ½ tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed
  

Method

• In a pressure cooker add moong dal, water, turmeric powder cook for 4 whistles.
• Heat oil in a pan add mustard seeds & let it splutter. Add sambar onion sauté till soft.
• Add garlic, green chilli, dry chilli, & curry leaves sauté. Then add onion vadagam sauté gently.
• Add tomato sauté till soft. Add egg plant, turmeric & red chilli powder sauté well.
  Add fenugreek leaves sauté. Then add water & cook till soft.
• Add boiled moong dal mix well. Then add freshly ground coriander sauté well & let it boil.
• When boiling add salt & jaggery mix well & cut off heat. Serve hot with rice, roti, idli or dosa.

Moong dal fenugreek leaves eggplant sambar

Methi dal brinjal sambar