Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy Recipe At Home

To prepare Kathirikai Rasavangi method - Eggplant is a acidic Coconut reduction, pressure prepare the toor dal with 1 cup of moisture for 4 to 5 whistles.Turn off the bring to temperature and allow the pressure to release naturally.

Once the dal is cooked, beat the dal well and keep it aside.In the meantime, bring to temperature a small cooking vessel on medium bring to temperature and arid arid-fry chana dal, coriander seeds, red chilly and peppercorns till it gets scented and turns golden brown.Once roasted, toss in the grated coconut to this and keep stirring till it turns brown.

Turn off the bring to temperature, cool and grind to a seamless mixture by adding a 1/4 cup of moisture.

Keep this aside.bring to temperature fat in a preheat cooking vessel; toss in the mustard seeds and allow it to crackle.

toss in the curry leaves and brinjal, shower seasoning and give it a agitate. put a lid on the cooking vessel and prepare the brinjal until roasted and soft. To the cooked brinjal, toss in the tamarind moisture, turmeric dusting masala condiment, jaggery, cooked dal, coconut mixture and seasoning to palate.low-boil the Kathirikai Rasavangi  for a good 5 mins until the raw smell of tamarind goes away and the rasavangi has good palate and flavours.Check the seasoning and adjust to palate accordingly.

Once done, turn off the bring to temperature and transfer the Kathirikai Rasavangi to a serving mixing bowl and present burning.present the Kathirikai Rasavangi method with Steamed Rice, Keerai Masiyal, Potato Curry to make this method a complete south indian meal.