Egg Plant/Brinjal Sambar(Badnekayi Hasi Huli)

Today is not just any other day,its quite special for me in its own way.... 

I know the above sentence of mine would make all of you wear your thinking cap for a  while.You all might be guessing, Is it my Birthday,Anniversary,or Festival??It is none of the above...

It is Special because this is my Maiden Post from my mother land.

As the popular Saying goes 'Time and Tide Wait for none,Things seems to Change fast,I still remember, a fortnight ago I was  in US  busy in winding Up everything,packing,shopping,the Excitement which I had while returning back to my country.

Now here I am ,Basking in  the beauty of Mangalore,Relishing some best food in the town,catching up  some old friends,sitting on my favorite couch and putting  all my thoughts in to this post...

Lets Focus on today's recipe,my pick for the day is Brinjal Sambar,this sambar is one of the most loved and versatile recipes.Since Eggplant or Brinjal is a good Absorbent,it soaks up all flavor and makes it as one of the aromatic sambar which is just right and an  ideal match  for white rice orwith the popular boiled rice(red rice) of Mangalore.

1)4 to 5Brinjal/Egg plant

2)1 cup freshly grated coconut

3)3 Tbsp coriander seeds

4)2 Tbsp Jeera/Cumin seeds

5)6 to 7 dry red chillies

6)pinch of Hing and Haldi

7)Jaggery/Brown sugar as per the taste

8)1 cup Toor daal

9)1/2 lemon size tamarind

10)salt as per the taste





For Tadka:

1)2 tsp oil(any cooking oil)

2)1 tsp mustard seeds

3)2 dry chillies(cut in to pieces)

4)Pinch of Hing

5)Curry leaves





Method:

1)pressure cook toor daal using little water,haldi and tsp of oil until it gets crumbled

2)soak tamarind in a Luke warm water for about 10 minutes or microwave for 30sec

3)Add tamarind juice to the diced Brinjal,curry leaves,haldi,hing and cook them on a medium flame.(cover the lid)

4)Blend coconut,haldi,coriander seeds,jeera,red chillies,hing in to fine paste by adding little water.

5)When the Brinjal is half cooked ,add freshly blended masala paste,pressure cooked daal and allow to cook until the raw smell of the masala vanishes and brinjal starts to soak up all the flavor.

6)Add salt and jaggery as per the taste and switch off the flame after it gets to a boil.

7)Take oil in a kadai,add mustard seeds,hing and dry  chillies,add this tadka to the samabar when the mustard seeds starts spluttering.

8)Eggplant sambar/Brinjal sambar is ready,serve Hot with White Rice or with Boiled Rice.

       Egg Plant or Brinjal sambar(Badnekayi Hasi-Huli)