Vaingya Ambot, South Indian Brinjal Dal
by Tarla Dalal
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Added to 12 cookbooks
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Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Tamarind together with a paste of coconut and red-chillies gives this dish a wonderfully tangy and spicy flavour.
A dash of spice powders and a tempering of mustard seeds and asafetida add to the taste and aroma. Onions, sautéed with the tempering, give the Vaingya Ambot a rich taste and nice crunch too. This sour and spicy vegetable dish is made with minimal coconut and oil, to make it healthy.
Serve it hot with rice , rotis , idlis or dosas .
- Dry roast the coconut and the red chillies in a broad non-stick pan on a medium flame for 2 minutes, while stirring continuously.
- Cool slightly and blend it in a mixer to a smooth powder. Keep aside.
- Combine the toovar dal, turmeric powder, salt and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Add the chopped onions, brinjal and ¼ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the prepared coconut- red chilli mixture, tamarind pulp, coriander powder, ½ cup of water and little salt, mix well and cook on a medium flame for 2 minutes. Keep aside.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and the sliced onions and sauté on a medium flame for 2 minutes.
- Add this tempering to the dal along with ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||22.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||4.4 mg|
|Folic Acid||6.9 mcg|
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