Katirikka Rasavangi

(3 votes)

1 eggplant (brinjal)
1/2 tablespoon tamarind paste
1-1/2 teaspoons coriander seeds
1 teaspoon chana dal
3 to 4 dried red chilies
4 tablespoons coconut (dry will do, but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 teaspoon mustard seeds
1 pinch asafetida
curry leaves
little oil for roasting and seasoning
salt, to taste

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 chilies, coriander seeds, chana dal and asafetida. When you can get the aroma of roasted coriander or the red chilies have turned a dark, dark red remove from heat and let cool.

Throw into blender with coconut, add 3 tablespoons 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.



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