Vaingya Ambot is a tongue-tingling brinjal recipe made with tamarind and dal. This meal has a fantastic sour and spicy flavour thanks to the tamarind and coconut and red chilli paste.
The flavour and aroma are enhanced by a sprinkle of spice powders and a tempering of mustard seeds and asafetida. The onions in the Vaingya Ambot, sautéed with the tempering, give it a rich flavour and a lovely crunch. To keep it healthy, this sour and spicy vegetable dish is created with a very little coconut and oil.
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Serve it over rice, rotis, idlis, or dosas while it's still hot.
Preparation Time : 10 mins
Cooking Time : 27 mins
Total Time : 37 mins
½ cup brinjal cubes
1 tbsp tamarind pulp
1 tbsp freshly grated coconut
4 whole dry Kashmiri red chillies
¾ cup soaked Toor dal
½ tsp turmeric powder
salt to taste
½ cup finely chopped onions
1 tbsp coriander powder
salt to taste
1 tsp oil
1 tsp mustard seeds
a pinch asafoetida
¼ cup thinly sliced onions
In a large nonstick skillet over medium heat, dry roast the coconut and red chillies for 2 minutes, stirring constantly.
Allow cooling somewhat before blending into a smooth powder in a blender. Set aside for now.
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In a pressure cooker, combine the toor dal, turmeric powder, salt, and 1¼ cups of water, mix well, and pressure cook for 3 whistles.
Before opening the lid, allow the steam to escape.
Add the chopped onions, brinjal, and ¼ cup water, stir well, and simmer for 4 to 5 minutes over medium heat, stirring occasionally.
Mix in the prepared coconut-red chilli mixture, tamarind pulp, coriander powder, ½ cup water, and a pinch of salt, then cook for 2 minutes over medium heat. Set aside for now.
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In a small nonstick pan, heat the oil and add the mustard seeds for tempering.
When the seeds begin to crackle, add the asafoetida and chopped onions and cook for 2 minutes over medium heat.
Add this heated mixture to the dal, with ¼ cup of water, and stir well. Cook for a couple of minutes over medium heat, stirring periodically.