White Beans Beet Brinjal Kolumbo.

Amchi Very Own Kolumbo ......... Spicy Tingalavro + Beetroot + Gulla Kolumbo / Spicy White Beans + Beetroot + Brinjal Sambar ....... Tastes great with Rice / Idly / Dosa / Chapati / Oondi etc ...........

Sambar or kolumbo as well known in konkani is a very popular dish usually prepared with potatoes, drumsticks and brinjal. I love to make this with different combinations. I have already posted many variations before and this one is just an addition to the list of never ending combinations. Please do prepare this as children will love the sweetness of beetroot in the sambar. You can serve this with rice, roti, jeera rice, Idly or dosa too. 

Here is the recipe ….

Soak one cup of white beans / tingalavro overnight in plenty of water. Next day wash and put the same in pressure cooker with 3 cups of water. 

Peel of the skin of 2 large sized beetroots and cut them into large sized cubes.

Wash and put them also in the pressure cooker along with the white beans. Pressure cook to 3 whistles. Remove and keep aside let the pressure drop on its own. Once cooled keep this aside ready. 

Soak one marble sized tamarind in warm water enough to soak it for a few minutes. Squeeze out tamarind pulp out of the same and keep it ready. 

Slice off the edges on both sides of 2 medium sized green brinjals / matti gula and cut into large cubes similar in size to that of beetroot. Put them in a large steel vessel add enough water to cook say about 2 cups and cook till 70 % done. Now add in the cooked white beans and beetroot along with the cooked water and mix well. Bring to a boil adding salt to taste, prepared tamarind pulp and 1 tablespoon of prepared hing water (leave out the hing water if adding hing powder).

In a separate thick bottomed kadai heat 3 tablespoons of refined oil, when hot add when hot add 1 tsp mustard seeds. 

When they begin to splutter add 8-10 curry leaves, fry for a few seconds then add in 3 tablespoons of sambar powder and fry well, sprinkle some water if too dry. 

Now add this to the boiling vegetables, mix well and simmer for at least 15 minutes. Keep stirring often. 

Remove and garnish with half cup of finely chopped coriander leaves and cover with a tight lid for some time for the flavours to seep in. 

Serve hot with rice. Goes well with roti, jeera rice, Idly, dosa, chapati, Oondi etc.