Kathirikkai-Eggplant Rasavaangi With Lemon Juice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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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

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