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Kathirikkai-Eggplant Rasavaangi With Lemon Juice Recipe

Kathirikkai-Eggplant Rasavaangi With Lemon Juice is a popular Indian Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

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:

    1. Roast all the ingredients for spice powder with a tsp of oil until they turn brown, cool and grind to fine powder
    2. In a pan, heat two tbsp oil and roast the eggplant pieces.
    3. Add turmeric powder, salt and water, and cook until the eggplants chunks turn soft.
    4. Add the cooked dal, and spice powder to the eggplant chunks and allow to boil for few mins in low flame.
    5. 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
    6. Finally add the lemon juice
    7. Mix everything well, garnish with chopped coriander leaves
    8. Serve hot.
    9. Recipe courtesy: Priya Easy N Tasty Recipes




     

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    Jeyashri Suresh

    Jeyashri Suresh is an enthusiastic blogger who specialises in authentic South Indian recipes.

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