Kathirikai Rasavangi (Brinjal Coconut Curry)

Name: Kathirikai Rasavangi (Brinjal Coconut Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Small Brinjal (Baingan / Eggplant) diced; 1/4 cup Arhar dal (Split Toor Dal); 1/2 teaspoon Turmeric powder (Haldi); 1 cup Tamarind Water; 1 tablespoon Jaggery powdered (optional); Salt to taste; 1/2 tablespoon Chana dal (Bengal Gram Dal); 1 tablespoon Coriander (Dhania) Seeds; 1 Dry Red Chilli; 2 tablespoons Whole Black Peppercorns; 1/2 cup Fresh coconut grated; 1 tablespoon Sesame (Gingelly) Oil; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 sprig Curry leaves

open_in_newFrom another website: Archanas Kitchen

This Tamil-style curry is made with roasted brinjal and freshly ground spices, then simmered until flavourful. Serve it with rice, a little ghee and keerai masiyal.

schedulePrep

15 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

4 Small Brinjal (Baingan / Eggplant) diced
1/4 cup Arhar dal (Split Toor Dal)
1/2 teaspoon Turmeric powder (Haldi)
1 cup Tamarind Water
1 tablespoon Jaggery powdered (optional)
Salt to taste
1/2 tablespoon Chana dal (Bengal Gram Dal)
1 tablespoon Coriander (Dhania) Seeds
1 Dry Red Chilli
2 tablespoons Whole Black Peppercorns
1/2 cup Fresh coconut grated
1 tablespoon Sesame (Gingelly) Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 sprig Curry leaves

Source

Recipe by Archana Doshi on Archanas Kitchen. The full method is on the original page.

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