For base
Oil- 3 tbsp
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Lady’s finger- 6-7
Baigan- 2(cut into long slice)
Salt to taste
Little water
For paste
Black gram- 2tbsp
Toor dal- 2tbsp
Cumin seed- ½ tbsp
Fenugreek seed- ½ tbsp
Coriander seed- ½ tbsp
Black pepper- ½ tbsp.
Whole garlic- 4
Ginger- little bit
Grated coconut- ½tbsp
Turmeric powder- ½ tbsp
Green chilli- 2
Sea salt for taste
The Main Mix
Oil- 3 tbsp
Salt-Little
Butter milk- 200 gm
For Tadka
Oil- 4tbsp
Kashmiri red chilli- 4
Mustard seed- 1tbsp
Curry leaf-few
Sea salt
Grated coconut- little bit
Shallot-3
Method:
1.In a pan add oil, turmeric powder,lady’s finger ,Baigan and salt. Toss them well together.Simmer them for 10 minutes.
2.In a mean while take different pan sauté black gram, Toor dal, cumin seeds,fenugreek seeds, coriander seeds, black pepper, cumin seeds, whole garlic, ginger, grated coconut, turmeric powder, black pepper,green chilli and sea salt for taste. Toss them well and grind them to paste.
3.In a kadai, add oil and sambhar paste. Fry them well together. Add few drops of water,little salt and butter milk. Mix them well together. Then Add fried ladyfinger and baigan.
4.For tadka —in a pan saute oil, Kashmiri red chilies, mustard seeds, curry leaves, sea salt,Shallot and little grated coconut. Add them into main sambhar kadai.Cover it and simmer them for 20 minutes.Serve hot.
