1/2 cup Toor Dal
2 cups water
a small piece of tamarind pulp
1 cup hot water
2 green chillies
1 small tomato, chopped
4 eggplants
1/2 tsp turmeric
1/2 tsp sambar powder
1 small block of jaggery
4 tbsps of Coriander, chopped
Paste
1 1/2 tbsps coriander seeds
1 tsp oil
2 red chillies
Asafoetida powder
5 1/2 tbsp fresh coconut
Tempering
2 tsps ghee
1 tsp mustard seeds
1 red chili halved
few curry leaves
- Cook the dal with the 3 cups water, salt and turmeric until soft, about 1 1/2 hour
- Microwave the tamarind in water for 1 min. Set aside.
- Heat the oil and add coriander seeds, red chillies, asafoetida powder.
- Saute for a few min.
- Add coconut and blend it to a fine paste
- Heat the ghee in a pan. Add the mustard seeds, red chilli, and curry leaves
- When the mustard seeds begin to splutter, add the green chillies, tomato, egg plants
- Add the Sambar powder, tamarind pulp, jaggery, and salt to taste
- Cook until the vegetables are done.Add the dal and the coconut paste
- Simmer for a few minutes
- Garnish with chopped coriander
8 comments:
We are great eggplant lovers at home n glad to find another cool wat to make them :) Looks great..
US Masala
Looks yummy that rasavangi...r u from andhra shri?
I can survive for many days with this yummy rasavangi,my fav anytime..
looks delicious and tempting dear...
u can send this to my event :)
Wow! This is very delicious and yummy! My fav:)
Love eggplants and this recipe sounds new and delicious to me..would love to try this sometime soon.
Delicious looking rasavangi..looks yum
Looks very yummy have never tried cooking this.. sure try..
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