Green chili sambar recipe

INGREDIENTS:

1. Pigeon pea - 1/4 cup
2. Dry chili - 3
3. Mustard seed - 1/2 teaspoon (tsp.)
4. Tamarind juice - 3 tablespoon (tbsp.) or 1/4 cup
5. Green chili - 8
6. Curry leaf - 10 count
7. Fresh shredded coconut - 1/4 cup
8. Ladies finger - 7 count
9. Egg plant (brinjal) - 1
10. Raw mango - 1/2 size
11. Asafoetida powder - 1/2 teaspoon (tsp.)
12. Coriander leaf - little
13. Chopped Onion - 3
14. Chopped Tomato - 2
15. Oil - 1 tablespoon (tbsp.)
16. Salt - 2 teaspoon (tsp.) or as needed,

PREPARATION:

1. Chop ladies finger into small pieces. Chop eggplant (brinjal) into to 4 quarters or as you like.
2. Grind coconut, green chilies into a thick fine paste by adding water as needed.
3. In a pressure cooker add pigeon pea, onion, tomato, water as needed and pressure cook it.
4. In a pan heat one teaspoon (tsp.) of oil and roast the ladies finger and add to pressure cooked dal.
5. Now add chopped mango, egg plant (brinjal), tamarind juice, salt to dal.
6. Now heat the dal and bring to boil. Now add 1 1/2 water and bring to boil for few minutes.
7. In a pan heat oil add mustard seeds, dry chili, curry leaves, asafoetida powder and sauté until the mustard seeds stop splattering. Add this to the boiling sambar.
8. Mix well. Remove from heat. Garnish with coriander leaf and serve.

NOTES:

1. Goes well with while rice, idli, dosai.