Wednesday, November 11, 2009
Brinjal-2 one inch pieces
Snake gourd- 3 one inch long pieces
Ash gourd/winter melon- 2 one inch long pieces
Ivy gourd- 2-3
Drum sticks- 4-5 pieces
Sambar onion(shallot)-8-9 small
Tamarind juice- 2-3 Tbsp
Salt- To taste
Toor daal- 1 cup
Turmeric- 1/2 tsp
Sambar powder- 2 tbsp
Coriander powder- 2 tbsp
Red chilli powder- 1 tbsp
Shallot- thinly sliced for seasoning
Red chillies(cut into halvs)-3-4
Curry leaves-1 sprig
1.Cut the vegetables into cubes.
2.You could cook daal along with vegetables in a pressure cooker or separately as I do. This is just because we love to see the daal in sambar. I put daal and pour water, salt and turmeric powder. Then keep a separater and take veggies in a bowl and keep in the cooker with just enough water to cook and little bit of salt.
3.When you cook veggies add all except okra, sambar onion and tomato.
4.Saute the cut okra in a pan. Once it is done you can add tomato and saute that too.This is up to you. You could add it directly without sauting, if you like it that way
5.Once the veggies and daal is done (I cook them both together for 2 whistles), take out the daal and keep it aside. Add the sauted okra, tomato, sambar onion and Sambar powder,Asafoetida and mix well.
6. Boil this for 5-6 minutes and add tamarind juice and Cook for 10 minutes.Add daal and cook for 4-5 minutes.
7. Do the seasoning with mustard, shallots chillies and curry leaves. To this add the coriander powder and chilli powder and saute for a minute.
8. Add this mixture to sambar and boil again for 4-5 minutes.
9. Serve hot with rice, Pappad and thoran of your choice.