INGREDIENTS (VEGETABLES)
- 1 tsp gingelly oil
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 onion, thinly sliced
- 2 tomatoes
- 4–5 green chillies, sliced
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tbsp Shilpa’s Masala Mill Sambhar Masala
- Salt to taste
- 400 ml water
- Parboiled vegetables (potato, carrot, pumpkin, beans, drumstick, eggplant, etc.)
- 2 tbsp tamarind extract
- 1 heaped tbsp besan dissolved in 2 tbsp water
INSTRUCTIONS
- Heat gingelly oil in a kadhai.
- Add the mustard seeds and fenugreek seeds.
- Add the sliced onions and fry for a few minutes until translucent.
- Add the tomatoes and fry.
- Add the sliced green chillies.
- Add the powdered spices and salt.
- Fry for 1–2 minutes.
- Add the water and boil for 5–10 minutes.
- Add the parboiled vegetables.
- Add the tamarind extract.
- Boil for 3–5 minutes.
- Add the besan dissolved in water.
- Adjust the consistency and seasoning.
- Boil for another 5–7 minutes.
- That’s it! Your Bombay Sambar is ready.
- Garnish with coriander leaves and curry leaves.
- Serve hot with idlis, dosa, plain rice, pongal or upma.
SPICE LEVEL: 🌶
