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Before you jump to Drumstick, Brinjal and Mango Sambar recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to drumstick, brinjal and mango sambar recipe. To cook drumstick, brinjal and mango sambar you need 19 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Drumstick, Brinjal and Mango Sambar:
- Provide 1 . Toor dal - 1 cup
- Take 2 . Drumstick - 1 (cut into pieces)
- You need 3 . Brinjal - 2 (cut into 4 pieces)
- You need 4 . Mango - 1 (cut into pieces)
- You need 5 . Tamarind - 1/2 lemon(soak for 15 minutes in warm water)
- Prepare 6 . Shallot - 10 halved
- Provide 7 . Tomato - 1 (chopped finely)
- Use 8 . Turmeric powder - 1 tsp
- Get 9 . Sambar powder - 2 tbsp
- Use 10 . Curry leaves - 1 string
- You need 11 . Mustard - 1 tsp
- Prepare 12 . Cumin - 1/2 tsp
- Provide 13 . Methi seeds - 1/4 tsp
- Prepare 14 . Red chilli - 2
- Provide 15 . Hing - pinch
- Take 16 . Gingelly oil - 1 tsp
- Take 17 . Cooking oil - 1 tbsp
- Get 19 . Salt - as needed
- Provide 18 . Coriander leaves - to garnish
Instructions to make Drumstick, Brinjal and Mango Sambar:
- In pressure cooker add washed dal, turmeric, half of the tomato, ginelly oil and 2 cups of water. Close with lid and cook upto 5 to 6 whistles or until done. Once done mash and keep aside.
- Heat cooking oil in pan add mustard, cumin, methi seeds. Once mustard finished crackle add curry leaves, red chilli.
- Add chopped onion. Once onion done add tomato. Cook until tomato done. Add chopped brinjal, drumstick. Add 1 cup of water and close with lid and cook until vegetables done. Don't add mango now it will cook very quickly and get mashed.
- Now add mashed dal, another cup of water, sambar powder and close with lid cook for another 5 minutes in medium flame.
- Add tamarind juice and salt. Close with lid and cook for 5 minutes in medium flame. Open the lid and cook another 2 minutes.
- Arnish with coriander leaves and serve hot with steamed rice with dollop of ghee.
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