| Recipe Name:
Katirikka rasavangi |
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| Category:
Indian Regional |
Sub Category:
Tamil Nadu |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
25 mins |
2 |
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Ingredients: |
| Eggplant (Brinjal) |
|
1 no |
| Tamarind paste |
|
1/2 tsp |
| Coriander seeds |
|
1/2 tsp |
| Chana dal |
|
1 tsp |
| Dried red chillies |
|
4 nos |
| Coconut |
|
3 tsp |
| Cooked tuvar dal (with turmeric) |
|
1/2 cup |
| Mustard seeds |
|
1/2 tsp |
| A pinch hing |
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| Oil |
|
2 tsp |
| Salt to taste |
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Method: |
- Cube the eggplant. In about a cup of water dissolve the tamarind-coriander paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal and hing.When you can get the aroma of roasted coriander or the red chillies have turned a dark red remove from heat and let cool. Throw into blender with coconut,add 3 Tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this.
- Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry leaves.
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