Vaingya Ambot Recipe (South Indian Brinjal Dal)
Tarla Dalal
• Updated : Feb 26, 2025
Table of Content
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 .
Vaingya Ambot, South Indian Brinjal Dal recipe - How to make Vaingya Ambot, South Indian Brinjal Dal
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
27 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
37 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1/2 cup brinjal (baingan / eggplant) cubes
- 1 tbsp tamarind (imli) pulp
- 1 tbsp freshly grated coconut
- 4 whole dry Kashmiri red chilli , broken into pieces
- 3/4 cup soaked toovar (arhar) dal
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 1/2 cup finely chopped onion
- 1 tbsp coriander (dhania) powder
- salt to taste
- 1 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- a pinch asafoetida (hing)
- 1/4 cup thinly sliced onions
Method
- 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.
Vaingya Ambot, South Indian Brinjal Dal recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 54 Calories |
| Protein | 0.7 g |
| Carbohydrates | 0.0 g |
| Fiber | 1.8 g |
| Fat | 2.5 g |
| Cholesterol | 7 mg |
| Sodium | 1 mg |
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The Nutrient info is complete
Reema
Nov. 2, 2011, 9:40 a.m.
The south indian brinjal dal.. is just perfect with the rice.. the taste is perfectly balanced.. i loved the sour taste.. of the gravy.. Thank you for this recipe..
