Thursday, November 21, 2013

Brinjal /kathirikai rasavangi

Brinjal /kathirikai rasavangi


brinjal/kathirikai              -  9
tamarind paste                 -  11/2 tsp
turmeric                          -  1/8 tsp
toor dal/split pigeon peas  -  1/2 cup
salt                                  - to taste

For frying and grinding:

oil                                    - 2 tsp
coriander seeds                  -1 tbsp
urad dhal/split black gram  -1 tbsp
shredded coconut               -2 tbsp
whole red chilies                -5-6

For tempering:

oil                                    -1 tsp
mustard seeds                  - 1/2 tsp
urad dhal/split black gram -1/2 tsp
hing                                 - pinch
curry leaves                      - few


  • In a pressure cooker cook toor dal for a can alternately cook in a pot too until mushy.

  • In a pan heat oil and fry whole red chilies , coriander seeds, urad dhal .

  • When it turns almost golden add the shredded coconut and cook until it turns golden.

  • Allow it to cool and blend it into a fine powder.

  • Mix tamarind paste in 1/2 cup of water
  • Cut brinjal into slices.In a kadai cook brinjal slices in 2 1/2 cups of water ,salt ,turmeric and tamarind water.

  • When brinjal is 70% done add the cooked toor dhal and ground powder to it.

  • Simultaneously heat oil in a small pan and allow mustard seeds to splutter,also temper with urad dhal, hing and curry leaves.

  • Pour the tempering into the kadai and cook until the brinjal is completely cooked.

  • Serve with Rice and papad.

Serves     4

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