- Cube eggplant. In about a cup of water dissolve the tamcon 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 asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove fromheat 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. Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar.
- Alternately, you can make the cooked dal with half toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.
Katirikka Rasavangi
By Pooja Sanghavi
Mar, 31st
625
Servings
2 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- One Bhima eggplant(Brinjal)
- 1/2 tbsp tamarind paste
- 1 1/2 tspn coriander seeds
- 1 tspn chana dal
- 3-4 dried red chillies
- 4 tbsp coconut (dry will do but fresh is better)
- 1/2 cup cooked toovar dal (with turmeric)
- 1/2 tspn mustard seeds
- a pinch asafoetida
- curry leaves
- A little oil for roasting and seasoning
- salt to taste
Instructions
Notes/Tips
Picture Courtsey :- chitrasfoodbook.com
