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Kathrikkai Rasavangy (Eggplant Lentil Curry)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: tamil
Servings: 4 serving

Ingredients

  • 8 - 10 Eggplants Baby (cut into quarters)
  • ½ cup Toor dal
  • 1 tbsp Tamarind pulp
  • 2 chilies Green - slit
  • 1 Tomato - medium, chopped
  • ½ tsp Turmeric
  • 1 tbsp Jaggery
  • 2 tbsps Coriander Leaves - finely chopped
  • to taste Salt

For Spice Paste:

  • 1½ tbsps Coriander seeds
  • 2 chilies Dry Red
  • tsp Asafoetida (Hing)
  • 4 tbsps Coconut Fresh - grated

For Tempering:

  • 1 tsp Mustard Seeds
  • 1 red chili Dry
  • 6 Curry leaves

Instructions

  • Make the Spice Paste: Fry the ingredients for Spice paste in 1 tsp of oil. Grind to a smooth paste along with coconut. Keep aside.
  • Cook toor dal in the pressure cooker and set aside.
  • For the Curry: Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add the chopped eggplants and green chilies; cook until they start to get tender, about 8 - 10 minutes.
  • Then add tomato, tamarind pulp, jaggery, sambar powder and turmeric. Cook until the veggies are completely cooked through, another 5-7 minutes.
  • Next add the cooked dal and the spice paste. Simmer for couple minutes for the flavors to blend.
  • Garnish with chopped cilantro.

Notes

I served it with sauteed broccoli and steamed rice for a complete meal.
Lets check out what my fellow marathoners have cooked today for BM# 25.
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