Kathirikkai-Eggplant Rasavaangi With Lemon Juice

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Kathirikkai-Eggplant Rasavaangi With Lemon Juice

  • Roast all the ingredients for spice powder with a tsp of oil until they turn brown, cool and grind to fine powder
  • In a pan, heat two tbsp oil and roast the eggplant pieces.
  • Add turmeric powder, salt and water, and cook until the eggplants chunks turn soft.
  • Add the cooked dal, and spice powder to the eggplant chunks and allow to boil for few mins in low flame.
  • Heat enough oil in a pan, splutter the mustard seeds, add urad dal, curry leaves, red chillies and asafoetida powder. Fry for a few mins and add this tempering to the eggplant gravy
  • Finally add the lemon juice
  • Mix everything well, garnish with chopped coriander leaves
  • Serve hot.
  • Recipe courtesy: Priya Easy N Tasty Recipes