BBQ COOKING LESSONS

sambar with okra and eggplant (mom's recipe) with a slightly Gujarati twist

Serves 4 or more.

1 C tuver dhal
2 C water
Cook in pressure cooker and set aside (you can also cook on stovetop in pot; skim off foamy liquids and mash coarsely when done)

In large stockpot
(vaghar)

1 T oil
1/2 t channa dhal
1/2 t urad dhal
1 1/2 t cumin seeds
1/2 c onions, chopped
1/4 t hing
8-10 mitta limbda leaves

1 1/2 c mixed sambar vegetables (shallots, carrots, okra, eggplant, tomatoes)
1 t turmeric
2 T sambar powder
1 T tamarind
1/2 cup tomato sauce
1-2 cups water
1 t salt
1/2 cup cilantro, chopped

1. Heat oil in large stockpot over medium heat.
2. Add channa, urad, cumin , hing and mitta limbda. Cook 3 minutes. (vaghar)
3. Next add shallots if using and onions.
4. Stir in sambar vegetables.
5. Next add tuver, extra water and bring to a boil. Add salt and turmeric. Bring to a boil cook 5-6 more minutes
6. Add sambar powder, tamarind and tomato sauce. Taste and adjust seasonings if necessary
7. Garnish with chopped cilantro


Note:
t = teaspoon
T= = tablespoon

Drive-Design and Noeknit are coming over for dinner and a pub session tonight, as they have been for the last several weeks. They've been very good sports as I've been experimenting with my new super automated pressure cooker and slow cooker -- with variable results.

I think I've finally got a winner. An Indian spiced chicken that is slathered with a spicy paste then slow cooked in an otherwise dry slow cooker. Could finally end my efforts to approximate the results of Tandoori oven.

Only drawback is that the paste -- with cumin, turmeric, chili, etc. -- gets everywhere. My hands are stained yellow and Oscar, who's always underfoot when food is being handled -- got a glob dropped on him. So now he's curry stained. Luckily I dropped it on the brown and white terrier, not the black and white one. Just looks like his color is melting a bit.