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Tuesday, 13 August 2013

Katharikai Rasavangi (Brinjal curry)

                       Sometime back I saw this recipe in television demonstrated by chef Jacob.
Yeah, I like Chef Jacob collection especially his Arokiya samayal & research on traditional recipes.
Still now i cannot think that he is no more...Genius! May his soul rest in peace.

We are familiar with Ennai Katharikai and  other few recipes of brinjal but this Rasavangi, i have not tasted it anywhere, its very new dish to me and my family...
If you want me to explain the taste, then I can say it as bit tangy brinjal in creamy kootu...

Ingredients: (For serving 2)

Brinjal -  4 or 5 nos, cut into cubes
Turmeric powder  1/4 tsp
mustard - 1tsp
Channa dal - 1tsp
Toor Dal -100 gms (Pressure cook and mash it)
Gingelly oil - 2 tbsp
Asafoetida - 1/2 tsp
Chopped Ginger - 2 inch
Coconut milk - 1 cup
Green chilly - 1
Redchilly - 6 (Reduce according to your spice level)
Tamarind - smaller than lemon size ( soak for 1/2 hour and extract juice)
Coriander - few


Heat a oil in the pan, temper with mustard, channa dal sauté well.
Add chopped ginger , red chilly once its well fried now add tamarind water along with green chilly and include asafetida to the boiling sauce .
Now in this stage add brinjal cubes, turmeric powder.
once the brinjal is cooked add salt and 1/2 cup coconut milk to it and bring this mixture to boil for 2 minutes.
Add the cooked, mashed toor dal, chopped coriander to it .
Ad another 1/2 cup coconut milk to it, do not boil it after adding the final coconut milk, switch off and serve...


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