Kathirikkai-Eggplant Rasavaangi With Lemon Juice Recipe

Cooking Directions

• STEP 1.Wash and chop the eggplant into small pieces. Soak tamarind in warm water and extract the juice.
• STEP 2.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add the chopped eggplant and cook until it turns soft. Then, add tamarind extract, turmeric powder, sambar powder, and salt. Cook for a few minutes.
• STEP 4.In a blender, grind coconut, cumin seeds, and green chilies into a smooth paste. Add this paste to the pan and mix well.
• STEP 5.Add jaggery and cook until the flavors blend together. Finally, squeeze lemon juice and garnish with coriander leaves.
• STEP 6.Serve hot with steamed rice or roti.

Cooking Tips

• Choose small and tender eggplants for better taste and texture.
• Adjust the spice level according to your preference by adding more or less sambar powder and green chilies.
• You can add a pinch of asafoetida for additional flavor.
• For a creamier texture, you can add a tablespoon of fresh cream or coconut milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with freshly chopped coriander leaves for added freshness and aroma.