Ingredients

• 1 - large eggplant (cut into large chunks)
• 1/2 cup - toor dal, cooked
• 2 tsp - lemon juice
• 1/4 tsp - mustard seeds
• 1 tsp - urad dal
• 2 - red chillies, broken
• A few - curry leaves
• 1/4 tsp - asafetida powder
• 1/2 tsp - turmeric powder
• 2 tsp - chopped coriander leaves
• Salt
• Oil
• Spice Powder:
• 2 tsp - channa dal
• 2 tsp - coriander seeds
• 6 - red chillies
• 1 tsp - peppercorns
• 1/2 cup - grated coconut

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