Kathrikkai Rasavangi – Eggplant In Tangy Sauce

Ever since Sangeetha of Ghar ka Khana announced this month’s ingredient for JFI, I wanted to prepare and submit this authentic tamilian recipe. This is a classic recipe that can be found in feast menu and goes well with sambar or thogayal.

In many of the recipes, eggplants are paired with a tangy ingredient. The tang compensates the meaty and slightly bitter eggplants resulting in a delicious dish. In this all-time favourite recipe of mine, tamarind provides the tang, while the spices play along, and you get a lip smacking eggplant gravy.

Ingredients

Brinjal – 10 or 12, cut into long slices
Toor dal – ¼ cup, pressure cooked until soft
Tamarind paste – 1 tbsp
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Red chillies – 2, broken
Curry leaves - few
Asafoetida – a pinch
Turmeric – ¼ tsp
Salt
Oil

Spice powder

Chana dal – 2 tsp
Coriander seeds – 2 tsp
Red chillies – 6
Coconut – ½ cup, grated

Roast all of the above in a tsp of oil till brown. Cool and grind to a fine powder.

Method

In a skillet, heat 2 tbsp of oil and lightly roast the eggplant pieces. Add tamarind paste, salt, turmeric and ½ cup of water and let the eggplant cook. Add the cooked dal, the spice mixture to the eggplant mixture and allow it to boil for 5 minutes on a low flame.

In a separate skillet, heat a tsp of oil and add mustard seeds. Once it splutters, add urad dal, curry leaves, red chillies and asafoetida. Add this to the eggplant gravy. Mix well and serve.

I would like to thank Indira of Mahanandi for creating this event that lets us explore and learn with a different ingredient each month.