Brinajal (Vangi)~Tomato~Drumstick Leaves(Moringa) Sambar (Kolumbo).

“Brinjal~Tomato~Drumstick Leaves Sambar/Vaingana~Tomato~Mashinga Sanga Pallo Ghalnu Kolumbo” ... Health is wealth and it is the duty of the person in charge of the kitchen in every home to keep this in mind while cooking. I have included drumstick leaves/mashing sanga pallo/moringa leaves which is considered to have loads of health benefits … this sambar is best when served with with Idly/Khotto/Appo/Dosa or you can relish with rice too … Yummy Yumz … 

** Sambar as you very well know is a typical South Indian Dish prepared with lentils, veggies and spiced up. This is served with vadas, Idlies etc. We GSB Saraswat Konkani call this Kolumbo too and is also served with Rice also. You can add in any veggies of your choice for the sambar but usually when served with Idly, Vada, Dosa etc. we prepare it with any one of these veggies like onions, tomatoes, gardudde (Lauki), pumpkin, carrot etc. When serving it with rice we keep the sambar which is called kolumbo texture a little bit thicker and usually potatoes, brinjals, drumsticks are added to the same. The choice is however yours, you may serve it with any veggies of your preference. My today’s sambar / kolumbo was to be served with Khotto / Idly prepared in Jackfruit leaves baskets so I prepared the same with thin long purple brinjals / Vaingana along with tomatoes and Drumstick (Moringa) leaves 

** Drumstick leaves / Moringa leaves also has immense health benefits and are available in plenty during monsoon period especially during Krishnashtami to Ganapati Festival period. I had bought lots of the leaves, picked, cleaned them and stored in refrigerator and a some in freezer to use later on. Freezer part is for chutney as it may go limp or so, I have yet to prepared. But today’s leaves were fresh and green and great for sambar and It was awesome for a change to relish with khotto from the normal sambar. Though taste wise, I would not say there was much of a difference as these leaves do not impart any flavor as such, but health benefits are definitely immense and if you are able to get them, try including them into anything you prepare and reap in the same. I have even once managed to microwave them to slightly crisp and powdered and used them in dry chutney form with addition of spice. 

** Here is my simple method of preparing the “Brinjal~Tomato~Drumstick Leaves Sambar/ Vaingana~Tomato~Mashinga Sanga Pallo Ghalnu Kolumbo” ... My Style .... 

** Ingredients : 

Tuvar dal :1 cup 

Purple Brinjal / Vaingana / Vangi : 3-4 ie. approx 250-300 gms. 

Tomatoes : 3-4 large fully ripe red ones. 

Fresh Drumstick Leaves / Mashinga sanga pallo / Moringa leaves : 1 heaped cup 

Sambar masala powder : 3 tblsp (I used ready made available in Southern Indian stores) 

Hing Powder 1 tsp, 

Salt to taste 

Curry leaves 8-10 

Mustard :1 tsp 

Oil : 3-4 tsp

** Wash well, chop roughly and Keep the drumstick leaves / Mashinga sanga pallo / Moringa leaves ready aside. Wash and cut the tomatoes to 1 inch sized pieces and keep this also ready aside. 

** Wash and pressure cook the tuvar dal by adding 3 cups of water to 4 whistles. Cool and remove from the cooker into a vessel and churn well to get a smooth textured dal. Add 3 cups of water to the same and mix well and keep on heat and bring to a boiling consistency. 

** Slice off the stem and bottom side of the brinjals/vaingana and cut them into 1 inch sized cube pieces. Wash well and add to the cooking dal. Once to comes to boiling point, lower the heat to minimum and let cook till 80% done. Now add in the tomatoes pieces and the prepared and kept aside drumstick leaves and mix well and let cook another 5 minutes. 

** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add curry leaves and hing powder, add in the sambar masala powder and mix well, add some cooking mixture of dal only if you find the masala is too dry and it sticks to the bottom of kadai. 

** Add the above tempering to the cooking dal and veggies and mix well, add water if necessary to bring to required consistency. Once again let it come to a boil on medium heat, then simmer the kolumbo / sambar for 5-10 minutes, stirring often to prevent from sticking at the bottom of the vessel. 

** “Brinjal~Tomato~Drumstick Leaves Sambar / Vaingana~Tomato~Mashinga Pallo Ghalnu Kolumbo” is done and ready to be served. You can serve the same with Idly/Khotto/Rice or Roti or any other dish of your choice. I served them with Urad dal-Rice Khotto (Idlies steamed in Jackfruit leaves baskets) which I have posted very next to this post in my Blog. You can check out the same and I am sure you will agree that its fantastic. 

** The addition of drumstick leaves / Moringa leaves is exclusively my choice as I love to add in the leaves to most of my dishes whenever it is available which is very rare in my case. You may do so only if you wish or leave it out. However, I suggest you give a try if they are available in your vicinity as they are very good for health. Do Enjoy this dish with your family and friends. Health is wealth and it is the duty of the person in charge of the kitchen in every home to keep this in mind while cooking. 

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