KATHIRIKAI/EGG PLANT SAMBHAR(NO TAMARIND)

Hi friends, surely all were had great fun and yummy prasadhams and more over great blessings from cute vinayagar... Right? Nearly for past 15 days, our blogs filled with different varieties of kozhukattais/modak... n found some innovative too... 

In my home, we wont be do kozhukattai on this day, don't know the reason it is inherited from my ancestors... so couldn't know the reason... but other days we will prepare and have it... but my sithi (my mom's younger sister) offer 2 varieties of kozhukattais with sweet pongal... we enjoyed that after our prayers to lord pillayar...

Ok! Coming to my recipe, today I am going to post kathirikai sambhar without tamarind... Mostly in our state sambhar will occupy all places like wedding, party, festivals and might be thrice or 4 times in a week n even in some houses daily making this yummy sambhar isn't it?  yeah!  we can have this sambhar with idli/dosa/rice and for chapathi too it will give superb taste really I love the combo of chapathi and sambhar... ... N my dad won't have so tangy foods so most probably avoid tamarind but you too taste  once n u will be like more and give me of your feedback...

INGREDIENTS

Toor dal - 1 cup

Castor oil - 2 Tsp

Turmeric powder - 1 Tsp

Brinjal/Eggplant - 10-15

Oil - 3 Tsp

Fenugreek - 1 Tsp

Cumin seeds - 1 Tsp

Mustard and urad dal - 1 Tsp

Red chillies - 2 

Hing - 1 Tsp

Green chillies - 3 slited

Curry leaves - 1 stick

Shallots  -15-20 if medium

Tomatoes - 2 chopped 

Sambhar powder - 2-3 Tsp according to taste

Salt - to taste 

Coriander leaves - To garnish 

Water - as you need

METHOD

• First cook toor dal with 3 cups of water with castor oil and turmeric powder till 3 whistle comes and after pressure reduce separate dal water and dal.

• Heat oil in a pan add the ingredients in the following order fenugreek, cumin seeds, mustard and urad dal, dry red chillies and hing wait till it splutter.

• Now add shallots, green chillies and green chillies fry well till shallots turn transparent.

• Now add tomatoes with salt and fry well for 2 minutes.

• Next add sambhar powder and salt fry till nice aroma comes.

• Now add dal water and let it boil meanwhile cut the brinjals and keep it ready to put into the mixture.

• When it starts boiling add brinjals and dont put ladle to it because brinjal will turn black color.

• Check the brinjal is cooked or not, after cooked pour toor dal to this mixture stir well and switch off the flame n sprinkle coriander leaves.

• Serve hot with rice/idli/dosa/chapathi.

YUMMY SAMBHAR IS READY!!!

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