Brinjals Turn To Shine
Kathirikai Rasavangi is a delicious South Indian dish of brinjals cooked in tamarind extract.
Servings
Prep Time
4
15
minutes
Cook Time
20
minutes
Servings
Prep Time
4
15
minutes
Cook Time
20
minutes
Ingredients
4
brinjals
chopped
3
tbsp
chana dal
1
medium sized tamarind ball
Salt and water as required
1/8
tsp
Turmeric powder
pinch
Aof jaggery
Roast and grind
2
tbsp
coriander seeds
2
tbsp
urad dal
1/4
cup
Grated coconut
4
Red chilies
2
pinches
Hing
Temper
1
tbsp
cooking oil
1/2
tsp
Mustard seeds
1/2
tsp
urad dal
a few curry leaves
a few coriander leaves
Instructions
Soak the chana dal and brinjals in water separately for fifteen minutes.
In a teaspoon of oil, roast the coriander seeds, the red chilies and the urad dal.
Stir in the hing.
Add the grated coconut, and once it is lightly roasted, remove the mixture from the stove.
Once the mixture cools, grind the mixture into a smooth paste.
Soak the tamarind ball in two cups of water.
Reserve the juice and discard the pulp.
Put the chana dal in a vessel and cover it with water.
Cook the dal on medium heat for ten minutes.
Pour in the tamarind extract and add the brinjal and cook until the brinjal softens.
Stir in the turmeric powder and salt as per your taste.
After the brinjal softens, add the paste, a little jaggery and a little water.
Boil for five to ten minutes.
Lightly fry the mustard seeds, urad dal and curry leaves in the oil.
Stir this into the mixture and then remove it from the stove.
Garnish with coriander leaves and serve!