Vendhaya keerai kathirikai sambar

 

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.