How to make BAINGAN KA SAMBHAR- SK Khazana -

Green brinjals add a unique flavour to this sambhar raising it to the next level

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green brinjals, Toor dal (तुवर दाल)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to BAINGAN KA SAMBHAR- SK Khazana checkout Lasooni Baingan Bharta . You can also find more Main Course Vegetarian recipes like Mushroom Soya Yakhni Summer Vegetable Mix Mushroom Soywadi Masala Chakki ki Sabzi


BAINGAN KA SAMBHAR- SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for BAINGAN KA SAMBHAR- SK Khazana Recipe

  • Green brinjals quartered lengthwise and soaked in water 4-5 small

  • Toor dal 1/2 cup

  • Salt to taste

  • Turmeric powder 2 pinches + 1/4 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Black gram split (urad dal dhuli) 1 teaspoon

  • Curry leaves 10-15

  • Asafoetida 1/2 teaspoon

  • Coconut oil 1 teaspoon

  • Madras onions peeled 12-15

  • Dried red chillies 2

  • Red chilli powder 1/2 teaspoon

  • Sambhar powder 1 tablespoon

  • Tomato finely chopped 1 large

  • Tamarind pulp 1/2 tablespoon

  • Granulated sugar 1/2 teaspoon

  • Green chillies 2-3

  • coriander leaves chopped, 2 tsps + for garnish


Step 1

Take Tata Sampann Toor Dal in a large bowl and wash it 2-3 times with sufficient water. Drain and put it into a pressure cooker.

Step 2

Add sufficient water, ¼ tsp salt and a pinch of turmeric powder. Close the cooker with its lid and cook under pressure 3-4 whistles on high heat, the reduce heat and cook further for 10 minutes on low heat. Allow the pressure to reduce completely.

Step 3

Add a little salt and a pinch of turmeric to the soaked brinjals.

Step 4

Heat oil in a deep non-stick pan, add mustard seeds and let them splutter. Add split black gram, curry leaves, asafoetida and coconut oil and sauté for a few seconds.

Step 5

Add onions and sauté for 1-2 minutes. Break dried red chillies and add and mix well. Cook till the onions turn translucent.

Step 6

Add salt, red chilli powder and remaining turmeric powder and mix well. Add sambhar masala powder and mix well, add 3 tbsps water, mix and cook for 1 minute.

Step 7

Add tomato and sauté well. Drain and add brinjal, mix well and sauté on medium heat for 2-3 minutes. Cover and cook for 3-4 minutes.

Step 8

Open the lid of the cooker and mash the pigeon peas lightly.

Step 9

Add tamarind pulp to the brinjal mixture and mix well. Add the pigeon peas and mix well.

Step 10

Add sugar, green chillies and coriander leaves, mix and cook for 8-10 minutes.

Step 11

Transfer the sambhar into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.