Bhindi Sambhar - SK Khazana

Ingredients list for Bhindi Sambhar - SK Khazana

• Sambhar
• 200 grams Ladyfingers (bhindi) cut into 2 inch pieces
• 1 1/4 cups Split pigeon pea (toor dal/arhar dal) soaked for 30 minutes and drained
• 10-12 Curry leaves
• 1/4 teaspoon Asafoetida
• 2 tablespoons Coconut oil
• 12-15 Shallots peeled
• 2 tablespoons Sambhar powder
• 1/4 cup Tamarind water
• to taste Salt
• 2-3 Green chillies slit
• 1 1/2 inch Ginger finely chopped
• Tempering
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• a pinch Fenugreek seeds (methi dana)
• 2-3 Dried red chillies
• 1/4 teaspoon Asafoetida
• 10-12 Curry leaves
• for garnish Fresh coriander sprigs
• to serve Steamed rice

Method

1. To make sambhar, put split pigeon pea in a pressure cooker, add 6-8 curry leaves, asafoetida and 3 cups water, cover the cooker and cook under pressure till 3-4 whistles are released.
2. Heat coconut oil in a kadai, add remaining curry leaves, madras onions, mix and sauté on high heat for 1 minute.
3. Add lady fingers, mix and continue to sauté for 4-5 minutes. Add sambhar masala and mix and saute for 1 minute.
4. Add tamarind water and ½ cup water, mix well and let the mixture come to a boil.
5. Add the cooked dal and mix well. Add salt and mix well. Add 2½ cups water, mix well and let the mixture come to a boil. Add green chillies and ginger, mix and cook for 3-4 minutes.
6. For tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, fenugreek seeds, dried red chillies, asafoetida and curry leaves and sauté for a few seconds.
7. Add the tempering to the sambhar and cover the pan immediately to trap the flavors.
8. Transfer into a serving bowl and garnish with coriander sprig. Serve hot with steamed rice.