Ingredients

• 6 - tender baby brinjals
• 1 - small lemon sized tamarind
• Salt to taste
• 2 tbsp - toor dhal
• 2 tbsp - cooking oil
• A pinch of hing
• For grinding:
• 4 - red chillies
• 1/2 tsp - black peppercorns
• 2 tsp - channa dhal
• 1 tbsp - coriander seeds
• For seasoning:
• 1 tsp - cooking oil/ghee
• 1 tsp - mustard seeds
• A few curry leaves

How to Make Brinjal rasam

• Soak the tamarind in 1 cup of water and extract the juice.
• Pressure cook the toor dhal and keep it aside.
• Clean the brinjals and slit them vertically while retaining the stalks. Immerse them in water to avoid discolouration.
• Heat 1 tbsp of oil in a pan. Add the peppercorns, red chilli, coriander seeds and channa dhal. Fry.
• Grind the ingredients to a powder.
• Add 1 tbsp of oil and fry the brinjals. Keep the fried brinjals aside.
• Heat the pan and add the tamarind extract juice, salt, hing and curry leaves. Bring to a boil.
• Now add the fried brinjals and simmer for 5 mins.
• Add the ground powder to the mixture and boil for 2 mins.
• Now add the smashed thur dhal and take off the heat.
• In a separate pan, heat the ghee to temper the mustard seeds.
• When the mustard seeds splutter, add the curry leaves. Add these to the rasam.
• Serve hot with rice.
• Recipe & image courtesy: www.subbuskitchen.com