Vaingya Ambot, South Indian Brinjal Dal

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 13 cookbooks This recipe has been viewed 16991 times

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 .

Add your private note

Vaingya Ambot, South Indian Brinjal Dal recipe - How to make Vaingya Ambot, South Indian Brinjal Dal

Tags

Preparation Time: 10 mins Cooking Time: 27 mins Total Time: 37 mins 4Makes 4 servings
Show me for servings

Ingredients

1/2 cup brinjal (baingan / eggplant) cubes
1 tbsp tamarind (imli) pulp
1 tbsp freshly grated coconut
4 whole dry kashmiri red chillies , broken into pieces
3/4 cup soaked toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
salt to taste
1/2 cup finely chopped onions
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.

Nutrient values per serving

Energy	54 cal
Protein	0.7 g
Carbohydrates	0.03 g
Fiber	1.8 g
Fat	2.5 g
Cholesterol	7.2 mg
Vitamin A	22.9 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	4.4 mg
Calcium	17.41 mg
Iron	0.4 mg
Folic Acid	6.9 mcg
Sodium	1.3 mg
Pottasium	57.2 mg
Zinc	0.1 mg