In Brinjal Rasam, the tender brinjals are fried and added to the rasam. It’s very much the conventional rasam but this variation gives unique taste to the Rasam as well as to the brinjal. Try it out, and i am sure your family will like this.
Preparation and Yield:
|Preparation time||10 mins|
|Cooking Time||20 mins|
|Tender Baby Brinjal||5 or 6|
|Tamarind||1 small lemon size|
|Thur Dhal||2 table spoon|
|Cooking Oil||2 table spoon|
For Grinding :
|Black peppercorns||1/2 teaspoon (6)|
|Channa dhal||2 teaspoon|
|Coriander Seeds||1 tablespoon|
|Cumin Seeds||1/2 teaspoon|
For Seasoning :
|Cooking Oil/Ghee||1 teaspoon|
|Mustard Seeds||1 teaspoon|
- Soak the tamarind in water and extract the juice.
- Pressure cook the Thur dhal and keep it aside. Clean the brinjals and slit them vertically – cross cut from the base till the stalks and immerse them in the water to avoid discolouration.
- Heat the pan and add 1 table spoon of oil. Once the oil gets heat, add the peppercorns, red chilli, coriander seeds and channa dhal and fry them for a while (till the colour changes to light brown). Take the fried ingredients into a mixer and powder it to Rawa like consistency. (not too nice)
- Add one table spoon of oil and fry the brinjals and keep the fried brinjals aside. Heat the pan and add the tamarind extract juice, Salt, Hing and curry leaves and allow this mixture to boil till the raw smell of tamarind goes off.
- Now Add the fried brinjals and allow the mixture to boil for about 5 mins in low flame. Now add mashed thur dhal and mix well. Add the ground rasam powder into the mixture and allow the mixture to boil for about 2 minutes. and then switch off the flame when the mixture starts to become frothy.
- Garnish the rasam with chopped coriander leaves. In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves. Add these to the rasam.
- Now the delicious Brinjal Rasam is ready to serve with plain rice
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