Authentic Indian Curry: Brinjal/Eggplant Sambar
Tickle Your Taste buds With This Authentic Indian Brinjal Sambar
Green brinjal is a favorite veggie in Indian kitchens. They make many dishes with it. The variety I use here is a very special one. It has a unique aroma and flavor when cooked. This brinjal originates from a place called 'Mattu' in Udupi, Lord Krishna's place. This eggplant is called 'Mattu Gulla' in Kannada.
Brinjal is very low in saturated fat and cholesterol. It is a good source of vitamin B 6, vitamin K, thiamine, folate, potassium, and manganese. It is also an excellent source of dietary fiber. It is known to be high in sodium and sugar.
Once in a while, we use this vegetable mainly to satisfy our taste buds. Brinjal dishes are truly delicious. They make us eat faster!
The authentic Indian sambar I show here is the easiest one to make, but it still tastes super yummy. In this, I have not used any spice powders. Try this easy recipe.
If you don't get the same variety of brinjal, you can use other variety of eggplant/brinjal to make this sambar.
Here's the step-by-step recipe for you!
- 2 cups brinjal/eggplant, green ones preferred, cubed
- big lemon-size tamarind, soaked in water
- 5-6 green chilies, slit lengthwise
- 1/2 tsp hing/asafoetida, 1/4 tsp for the gravy, 1/4 tsp for the tempering
- 3/4 tsp salt, or as per taste
- 1/4 tsp sugar or jaggery powder, optional, to balance the taste
- 1/4 tsp turmeric powder
- 3 tbsp fresh green coriander, finely chopped
Step-By-Step Instructions and Images for Making Authentic Brinjal/Eggplant Sambar
- Use preferably green, round eggplants. Wash them. Chop into an inch cubes. Immerse them in water for 10 minutes.
- This will remove the black, sticky substance from them. Strain them before using.
- Take them in a vessel or sauce pan. Add about 6 cups of water. Put slit green chilies, hing powder, some salt, and turmeric powder. Let the mix come to a boil.
- Add tamarind pulp and sugar/jaggery powder. Cover the vessel and cook on a medium-low heat until the brinjal cubes become soft.
- Turn the mix occasionally.
- The gravy starts becoming thicker, once brinjal cubes cook completely. Add remaining salt. They absorb the spices, and become tasty.
- Check for the taste. Adjust accordingly. Cook till brinjal becomes a bit mushy. Add chopped fresh coriander leaves. Mix well. Turn off the heat.
- Keep the vessel covered, so that the aroma of the fresh green coriander blend with the sambar.
- Tempering this sambar with hing powder enhances it's taste.
- Heat some ghee or coconut oil in a small pan. Add mustard seeds. Let them crackle. Add curry leaves and hing powder. Mix well. Turn off the heat.
- Pour it on the sambar. Mix well. Yummy, aromatic brinjal sambar curry is ready!
- Serve it with hot rice, idli, dosa, or flatbread. This side dish is both hot and sour. Enjoy!
Nutritional Information of Brinjal Sambar
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 0 g|
|Carbohydrates 21 g||7%|
|Sugar 3 g|
|Fiber 7 g||28%|
|Protein 8 g||16%|
|Cholesterol 0 mg|
|Sodium 170 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|