Authentic Brinjal Tomato Sambar Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Tomato Sambar Recipe – South Indian Comfort Food

Hey everyone! If you’re anything like me, a good sambar is basically a hug in a bowl. It’s the kind of dish that just feels like home, and this Brinjal Tomato Sambar is one of my absolute go-to’s. It’s comforting, flavorful, and surprisingly easy to make. I first learned this recipe from my Amma, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This sambar is a classic for a reason. It’s packed with flavor from the brinjals and ripe tomatoes, beautifully balanced with the tang of tamarind (which we get from the tomatoes here!), and that lovely aromatic spice blend. It’s perfect with idli, dosa, vada, or even rice. Honestly, I sometimes just enjoy a bowl of sambar with a side of papadums! It’s a wonderfully versatile and satisfying dish.

Ingredients

Here’s what you’ll need to whip up this delicious sambar:

• 2 Brinjals (about 200-250g)
• 3 Ripe Tomatoes (about 200g)
• 4-5 Red Chillies (adjust to your spice preference)
• As needed Salt
• As needed Water (about 2-3 cups)
• 1.5 tbsp Cooking Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (split black lentils)
• 1 tsp Chana Dal (split chickpeas)
• 15 Small Onions or 1 Big Onion (about 150g)
• A big pinch Hing/Asafetida
• Few Curry Leaves (about 10-12)
• To garnish: Coriander Leaves

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Tomatoes: Seriously, use ripe tomatoes. They’re the key to that lovely tangy flavor. The riper, the better!
• Brinjals: I prefer using the long, slender varieties for sambar – they have fewer seeds and cook beautifully. But any kind will work, really.
• Hing/Asafetida: Don’t skip this! It adds a unique, savory depth that’s essential in South Indian cooking. It also aids digestion, which is a bonus after a hearty meal. A little goes a long way, though – it’s quite potent!
• Chillies: Feel free to adjust the number of red chillies based on how spicy you like your sambar. You can also use Kashmiri chillies for color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the brinjals. Keep them immersed in water while you chop to prevent them from turning brown. Chop the tomatoes and onions separately.
2. Now, into your pressure cooker go the chopped brinjals, tomatoes, red chillies, salt, and water. Pressure cook for about 3 whistles.
3. Once the pressure has released, carefully mash or blend the mixture into a smooth paste. Set aside.
4. Heat the oil in a pan. Add the mustard seeds. When they splutter, add the urad dal and chana dal. Sauté until they turn golden brown.
5. Add the hing and curry leaves. Sauté for a few seconds until fragrant.
6. Add the chopped onions and sauté until they become translucent.
7. Pour in the mashed brinjal-tomato paste and add some water to adjust the consistency. Add salt to taste and adjust the spice levels if needed.
8. Simmer the sambar until it thickens to your liking. This usually takes about 5-7 minutes.
9. Finally, garnish with fresh coriander leaves and serve hot! A drizzle of sesame oil on top is chef’s kiss!

Expert Tips

• Don’t overcook the brinjals! You want them soft, but not mushy.
• Adjust the amount of water to get your desired sambar consistency. Some like it thick, others prefer it a bit more runny.
• Taste as you go! Sambar is all about balancing flavors, so don’t be afraid to adjust the salt and spice levels.

Variations

• With Dal: My friend Priya adds a handful of toor dal (split pigeon peas) to the pressure cooker for a more protein-packed sambar.
• Vegetable Medley: Feel free to add other vegetables like drumsticks, okra, or pumpkin.
• Coconut Milk: For a richer, creamier sambar, add about 1/2 cup of coconut milk towards the end of cooking.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 2-3 or remove the seeds before adding them.
• Medium: Use 4-5 red chillies.
• Spicy: Add 6-7 red chillies or a pinch of chilli powder.

Festival Adaptations

Sambar is a staple during festivals like Pongal and Onam. You can make a larger batch and serve it with traditional festive dishes.

Serving Suggestions

This sambar is amazing with:

• Idli
• Dosa
• Vada
• Rice
• Papadums

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage.

FAQs

What type of brinjals are best for sambar?

Long, slender brinjals are preferred, but any variety will work.

Can I make this sambar without a pressure cooker?

Yes! You can cook the brinjals and tomatoes in a pot on the stovetop until they are soft. It will take longer, about 30-40 minutes.

How can I adjust the tanginess of the sambar?

Use riper tomatoes for more tanginess. You can also add a squeeze of lemon juice at the end.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique savory flavor and aids digestion.

Can I add other vegetables to this brinjal tomato sambar?

Absolutely! Feel free to add drumsticks, okra, pumpkin, or any other vegetable you like.