Sambar (Brinjals in Tamarind gravy) Sivangi Pulusu

Posted by EsyRecipes Saturday, November 7, 2009

Discription:This is a traditional Andhra side dish ( i got this recipe from a south indian cook book) but i wonder why they call it Sivangi ???Does it mean brinjal in  any  part of south india?Tastes great with hot plain rice.Try it!!!!
  1. Menthi gunda – 4tsp
  2. Sugar – 3tsp
  3. Gh
  4. Brinjals(small) – 8
  5. ee – 2tsp
For the gravy:
  1. Tamarind pulp – 4 tsp
  2. Tomato puree – 2tsp
  3. Besan – 1tsp (for thickening the gravy)
For seasoning/tampering:
  1. Mustard seeds – 2tsp
  2. Hing – pinch
  3. Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
  • Menthulu – 1tsp
  • Chana dal – 1tsp
  • Urad dal – 1tsp
  • Cumin seeds – 1tsp
  • Mustard seeds – 1tsp
  • Coriander  seeds – 1tsp
  • Red chillies – 4
  • Oil – 1
Roast and dry grind all the above ingredients for Menthi gunda.
How to make:
  • Wash and cut the stems of the brinjals.Then slit them from both the sides.
  • Take menthigunda,salt,ghee and sugar and form a paste.
  • Fill this paste in the slits of the brinjals.
  • Then shallow fry them in oil till they are half cooked and keep them aside.
  • In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
  • Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
  • Then add besan and boil for another 5 min. This consistency should be thick like sambar.
  • Finally add the seasoning ingredients over the brinjals.
  • This seems to be a little elaborate method but tastes great with plain rice and vadiyams.


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