Katirikka (Brinjal) Rasavangi
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Bhima eggplant(Brinjal) - 1 no
- Tamarind paste(Puli) - 1/2 tbsp
- Coriander seeds - 1 1/2 tsp
- Bengal gram(Chana dal) - 1 tsp
- Dry red chillies(Kollamulaku) - 3 -
- Grated Coconut(dry will do but fresh is better) - 4 tbsp
- Red gram(cooked with turmeric, Thuvaraparippu) - 1/2 cup
- Mustard seeds - 1/2 tsp
- Asafoetida(Kayam) - 1/2 tsp
- Curry leaves(A few) -
- Oil(A little for roasting and seasoning) -
- Salt(As reqd) -
Ingredients
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Instructions
- Cube eggplant.
- Set on stove.
- In a pan with very little oil, roast red chillies, coriander seeds, Bengal gram and asafoetida.
- When you can get the aroma of roasted coriander or the red chillies have turned dark red, remove from heat and let cool.
- Add a little water if the 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.
- 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.
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1 comment
It is easy to prepare and tasty .