Sambhar Vegetables

Do you like to know, how to make sambhar vegetables?. I have always made sambar this way—I learned it from my mother who learned it from a south Indian neighbor in Delhi. A wholesome, hearty dish, you can put any vegetables in it. Personally, I love the drumsticks!

Procedure : ( solve, how to make sambhar vegetables?)

Soak the pigeon peas in enough water for 20 minutes.

Chop the bottle gourd, aubergine, carrot and drumsticks into 1-inch dice.

Finely slice the onion.

Soak the tamarind in 1 cup of hot water for 20 minutes. Strain to remove the juice and discard the pulp.

Pressure-cook the pigeon peas with salt, turmeric powder and 4 cups of water for 7-8 minutes or till just cooked.

Heat oil in a pan on medium heat. Add the asafoetida, mustard seeds, fenugreek seeds and red chillies and sauté till the mustard seeds crackle. Add the curry leaves and sauté for 20 seconds. Add the sliced onion and sauté till it becomes golden brown. Add the diced vegetables, salt and sauté well. Cook till the vegetables are half-done.

Add the pigeon pea mixture sambar powder and bring to a boil. Reduce the heat and simmer till the vegetables are done. Add the tamarind Pulp and cook till the raw smell of tamarind disappears.

Serve hot.

Ingredients: (For how to make sambhar vegetables?)

2 tbsp sambar powder
1 small aubergine
1/2 small bottle gourd
1 medium carrot
2 drumsticks
1 large onion
1 cup pigeon peas
2 tbsp tamarind
1/4 tsp turmeric powder
Salt to taste

For tempering:

8-10 curry leaves
1/2 tsp fenugreek seeds
1 tsp mustard seeds
2 dried red chillies
A pinch of asafoetida
2 tbsp refined oil