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Recipe Name: Katirikka Rasavangi  
Category: Indian Regional Sub Category: Tamil Nadu


Prep Time Cook Time Serves
15 mins 25 mins 2



Eggplant (Brinjal)   1 no
Tamarind paste   1/2 tsp
Coriander seeds   1/2 tsp
Chana dal   1 tsp
Dried red chillies   4 nos
Coconut   3 tsp
Cooked tuvar dal (with turmeric)   1/2 cup
Mustard seeds   1/2 tsp
A pinch hing  
Oil   2 tsp
Salt to taste  


  • Cube the eggplant. In about a cup of water dissolve the tamarind-coriander paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal and hing.When you can get the aroma of roasted coriander or the red chillies have turned a dark red remove from heat and let cool. Throw into blender with coconut,add 3 Tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this.
  • Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs