Sunday, July 18, 2010

Asparagus Eggplant Carrot Bellpepper Sambar

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1 cup cooked toor dal
1 medium onion chopped
1/2 tomato chopped
1/2 cup 1 inch chopped asparagus(cut the ends and top off)
1/4 cup chopped carrots
1 bell pepper chopped
1/2 chinese eggplant chopped
1/2 tsp turmeric
2 jalapeno pepper chopped
11/2 tbsp sambar powder
curry leaves
coriander leaves
Salt to taste
half a lime size tamarind
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp roasted powdered fenugreek

Heat oil in a pan and add mustard cumin seeds add fenugreek seeds and curry leaves. Add onion and salt when onions turn translucent add eggplant, jalapeno pepper, carrot asparagus and bell pepper. Stir for a few minutes and add tomatoes add sambar powder turmeric powder and the juice extracted from the tamarind check for salt and add if needed. Cook for 5 minutes with the pan covered. Add the cooked dal and boil for few minutes add the fenugreek powder and let boil for 2 minutes. Garnish with coriander leaves and enjoy with plain rice and ghee or dosa.

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