Katharikkaai Rasa Vaangi

Ingredients

  • Eggplant, chopped – 500gm
  • Channa Dhal, soaked for 20min – 1cup
  • Sambar powder – 1tsp
  • Tamarind, extract – 1lemon size
  • Asafoetida – 1pinch
  • Coriander seeds – 2tsp
  • Channa Dhal – 2tsp
  • Dry Red Chili – 5nos (adjust to your spice level)
  • Coconut, grated – ½cup
  • Salt – 1tsp (adjust to your taste)
  • Sesame Oil – 2tsp
  • Mustard – 1tsp
  • Urad Dhal – 1tsp
  • Fresh Curry leaves – 1bunch
  • Fresh Coriander leaves – 1bunch

Method

  • Mix eggplant, channa dhal, sambar powder in pressure pan
  • Pressure cook for 1~2 whistles
  • Heat little oil in a pan
  • Add coriander seeds, channa dhal, dry red chili, coconut, asafoetida and fry well
  • Once cooled, grind it into a fine paste along with tamarind
  • Mix this along with cooked eggplant
  • Add little water, bring to a boil
  • Add salt, mix well
  • Heat rest of oil in a pan
  • Add mustard allow to splutter
  • Add channa dhal, urad dhal, curry leaves, fry well
  • Garnish with coriander leaves
  • Serve hot with rice along with ghee

 

If you liked this post, say thanks by sharing it:
0
User Rating: 0.0 (0 votes)
Sending