Katirikka Rasavangi Recipe
Ingredients
1. One Bhima eggplant (brinjal)
2. mustard seeds (1/3tsp)
3. tamarind paste (1/2tbsp)
4. cooked toovar dal (1/2c)
5. coriander seeds (1 1/2tsp)
6. fresh coconut (4tbsp)
7. channa dal (1tsp)
8. curry leaves
9. asafoetida (a pinch)
10. a little oil for roasting and seasoning
11. salt (to taste)
Method of preparation:-
1. Cut the eggplant into cube slices. Dissolve the tamarind paste in a cup of water. Place it on heat, add eggplant to tamarind water and add salt and a little turmeric. Cook it until eggplant is done but not lost its shape.
2. Take a pan, place it over heat. Heat very little oil in it and then roast red chillies, asafoetida, coriander seeds and channa dal in it. When the red chillies get turn to dark red then take off the pan from the heat and keep it to cool.
3. Put it into the blender with coconut and 3 tablespoon of water and then grind it to paste. Now mash the cooked dal with a spoon until gets blended and adds it to the cooked eggplant.
4. Add the coconut paste and then keep it on low heat until it starts to simmer a little. Now take it off from the heat. Seasoning it with curry leaves and spluttering mustard seeds.
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