This delicious stew is similar to “Sambar” except that it doesn’t contain any onion or, garlic and is made with by grinding the coconut and spices together into a paste. My trusty pressure cooker makes an appearance in this recipe too, for quicker cooking!
- Eggplant, cut into wedges – 1 large
- Tamarind Paste – 2 teaspoons
- Water – 2.5 cups
- Mustard Seeds – 1 teaspoon
- Coriander Seeds – 2 teaspoons
- Roasted Split Gram – 2 teaspoons
- Red Chillies, dried – 2 to 3
- Dessicated Cocomut – 5 heaped tablespoons
- Turmeric – 1 teaspoon
- Asafoetida – 1/2 teaspoon
- Curry Leaves – 10 to 12
- Split & Skinned Pigeon Peas (Toor Daal), soaked and rinsed – 3/4 cup
- Coconut Oil – 1 tablespoon
- Salt, to taste
- Air fry or, pan fry the eggplant wedges on a slow flame until golden (takes 15 – 20 minutes).
- In the meanwhile dry roast the coriander seeds, roasted split gram, asafoetida and red chillies. Cool.
- Grind the above spice mix along with dessicated coconut to a fine powder.
- Heat coconut oil in the pressure cooker pan and add mustard seeds. Cover until they pop.
- Stir in the coconut – spice paste and curry leaves into the pan.
- Add the soaked rinsed lentils and mix well.
- Mix the tamarind paste and water. Season with salt.
- Clip the lid of the pressure cooker and cook for full pressure for 15 minutes.
- Release pressure and gently mash the contents with the back of a flat ladle.
- Add the eggplant and simmer for 5 to 10 minutes.
Serve hot, with steamed rice. Delicious by itself in a large bowl too! Enjoy!