Drumstick brinjal mango sambar

Greetings, Foodies!
Welcome back to #TheHastyTaste, where we turn everyday ingredients into extraordinary meals—without the fuss! Today, we’re taking a flavorful detour into the comforting world of South Indian cuisine.

What’s Cooking?
It’s the ultimate tang-meets-spice medley—Drumstick, Brinjal & Mango Sambar.
This classic is a must-try for lovers of bold, earthy flavors with a fruity twist.

Here’s What We’ve Cooked Up for You Today:

1. An Express Recipe: A 20-minute shortcut that delivers big flavor with minimal effort.

2. A Detailed Recipe: A soulful, slow-simmered version for those who savor every step.

Grab your ladles—it’s Sambar time!

---

Express Recipe (Quick & Easy Version) 🚀

Time Required: 20 minutes

Serves: 4

Ingredients

  • 1 cup toor dal (pre-cooked or pressure cooked)
  • 1 drumstick (cut into 2-inch pieces)
  • 2 small brinjals (eggplant), cubed
  • 1/2 raw mango, peeled and cubed
  • 2 tablespoons store-bought sambar powder
  • 1/4 teaspoon turmeric powder
  • 1/2 tsp tamarind paste (for extra tanginess, if needed)
  • Salt to taste
  • 3 cups water

For tempering

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 dried red chili
  • A few curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 1 tablespoon oil or ghee
  • Fresh coriander leaves (for garnish)

Instructions

1. Cook the Veggies: In a pot, add drumstick, brinjal, mango, turmeric, salt, and water. Cook until just tender (about 10 minutes).

2. Add Dal & Spices: Add cooked toor dal and sambar powder. Add tamarind paste if using. Stir and simmer for 5–7 minutes to blend flavors.

3. Tempering: In a small pan, heat oil/ghee. Add mustard seeds, cumin, red chili, hing, and curry leaves. Let them crackle.

4. Finish & Serve: Pour tempering into the sambar. Simmer for 2 more minutes. Garnish with coriander and serve hot with rice or idli.

Quick Tip

Pressed for time? Use frozen drumstick and precooked dal to cut down cooking time even more!

---

Passionate Recipe (for Cooking Lovers) 🧑‍🍳🍽️

Time Required: 40 minutes |

Serves: 4

Ingredients

  • 1/2 cup toor dal (split pigeon peas)
  • 1 drumstick, cut into 2-inch pieces
  • 2 small brinjals (eggplant), chopped
  • 1/2 raw mango, peeled and chopped
  • 10 - 12 small onions (shallots)
  • 1 medium tomato, chopped
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon jaggery (optional)
  • Tamarind pulp: Soak a small amla size tamarind in 1/4 cup of water for few minutes and extract the pulp (for extra tanginess, if needed)
  • Salt to taste
  • Fresh coriander leaves (for garnish)
  • 3 cups water (plus more for pressure cooking)

For the Sambar Powder (Homemade)

Dry roast and grind:

  • 1 tablespoon coriander seeds
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1/2 teaspoon fenugreek seeds
  • 2 dried red chilies
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • A few curry leaves

For Tempering

  • 1 tablespoon ghee or coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 dried red chili
  • 1 sprig curry leaves
  • 1/4 teaspoon hing (asafoetida)

Instructions

1. Cook the Dal: Rinse and pressure cook toor dal with 1.5 cups water and a pinch of turmeric until soft. Mash and set aside.

2. Prepare Veggies: In a pot, boil drumstick, brinjal, and mango in 2 cups of water with turmeric and salt. Cook until tender.

3. Build the Sambar Base: in a kadai, add little oil and sauté the small onions for a few minutes. Add tomatoes after the onions turn golden and cook till softened. Now add these sautéed mixture to the cooked vegetables. Mix in the cooked dal and homemade sambar powder. Add the extracted tamarind pulp if using. Simmer for 10–12 minutes.

4. Tempering for Aroma: Heat ghee/oil in a small pan. Add mustard seeds, cumin, red chili, curry leaves, and hing. Let them splutter and release aroma.

5. Final Touches: Add tempering to the sambar. Stir in jaggery if using. Simmer for 2 more minutes and turn off the heat. Garnish with coriander.

6. Serve: Enjoy hot with steamed rice, dosa, or even as a hearty soup!


---

Nutritional Values (Per Serving):

Approximate values based on typical ingredients.

Calories: 180–220 kcal

Protein: 6–8g

Fat: 6–9g

Carbohydrates: 25–30g

Fiber: 4–5g

Sodium: 400–600mg

Natural Sugars: 3–5g

---

Health Benefits of Drumstick-Brinjal-Mango Sambar

Why stop at flavor when this sambar brings nutrition too?

1. Rich in Vitamins: Mango and drumstick offer Vitamin C, A, and antioxidants.

2. Gut-Friendly: Tamarind and brinjal are great for digestion.

3. Anti-Inflammatory: Thanks to turmeric and fenugreek in the sambar powder.

4. Plant-Based Protein: Toor dal provides essential amino acids.

5. Heart Healthy: Brinjal helps manage cholesterol.

6. Hydrating & Filling: A great meal for hot or rainy days alike.

Pro Tip for a Lighter Sambar

Skip the onion and jaggery for a sattvic version. Use less oil in tempering and load up on veggies for a fiber boost!

---

Conclusion

Comforting, tangy, and packed with nourishment—Drumstick, Brinjal & Mango Sambar is a celebration of seasonal produce in your bowl. Whether you’re shortcutting your way through a weekday meal or lovingly layering flavors on a lazy afternoon, this sambar has your back.

Which version is calling your name—the lightning-fast fix or the soulful simmer? Tag your creations with #TheHastyTaste and show us your kitchen magic!

Until next time—stay hungry, stay inspired!

Subscribe for your daily south Indian recipes. No spam, just food.