I tried this unusual combo for sambhar since there were some leftover snakegourd pieces and eggplants..For my surprise this combination tastes marvellous when served with hot steaming rice topped with ghee and with fried papads, we had a fabulous lunch today..This sambhar was absolutely comforting,goes awesome even along with rotis,idlies or with dosas..Sending this delicious sambhar to
Healing Foods-Eggplant guest hosted by Kavita, event by
Siri..
1no Eggplant (chopped)
1/2cup Snakegourd (chopped)
1/2cup Cooked toor dal
1no Onion (chopped)
2nos Tomatoes (ripen & juicy)
2nos Green chillies (slit opened)
1tsp Sambhar powder
1tsp Lemon juice
1/4tsp Mustard seeds
1/4tsp Urad dal
3nos Dry red chillies
1/4tsp Asafoetida powder
Curry leaves
Chopped coriander leaves
Heat enough oil, let splutters the mustard seeds, urad dal,dry red chillies and asafoetida powder, add immediately the chopped onions,chopped tomatoes, slit opened green chillies, salt,sauté everything for few minutes until the tomatoes turns mushy,now add the chopped eggplant pieces,chopped snakegroud pieces, sauté for few minutes until the veggies get half cooked..Add a cup of water, sambhar powder to the veggies,bring everything to boil,finally add the cooked toor dal to the veggies, cook until the veggies get well cooked...
Finally add the chopped coriander leaves,lemon juice to the sambhar, put off the stove..Enjoy with rice and papads..
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