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It is a nice tasty curry for rice. It is a tasty accompaniment.
Published On: 05 Mar 2015
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
Cook toor dal with 1 cup of water in a cooker,till it is fully cooked.
Add onions and brinjal to this.
Add tomatoes add green chilly and salt.
Cook in a cooker until it is fully mushy.
When vegetables and dal is fully cooked we have to add tamarind juice to this.
Next we have to do tempering.For that heat oil in a kadai add mustard,red chilly and fenu greek seeds and sambhar powder. and add this to sambhar.
Now brinjal tomato sambhar is ready
tasty curry for chappathy,roti,naan ,kulcha and rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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