Thursday, October 23, 2014

Brinjal rasam/Brinjal Pepper water



Brinjal rasam is a tangy soup made with brinjals and tamarind. The freshly ground spices in this dish bring a wonderfull flavour to the rasam.

Ingredients

Brinjal - 4-5 Nos (medium sized)
Toor dal - 4 tbsp
Tomato, chopped - 1
Tamarind - Gooseberry sized
Water - 2 1/4 cups
Turmeric powder - 1/2 tsp
Coriander leaves - 4 tbsp

For the spice powder
Coriander seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Asafoetida - 1/2 tsp
Dried red chillies - 4 Nos.
Chana dal, rinsed and drained - 1 tsp
grated fresh coconut - 2 tsp


For the tempering
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dried red chilli, halved - 1
Curry leaves - 1 sprig
Ghee - 2 tsp



Method

Pressure cook toor dal in 1 1/2 cups water for 3 whistles. Set aside.

Heat 3 tsp oil in a pan, add coriander seeds, fenugreek seeds, peppercorns, asafoetida, dried red chillies, chana dal,  Stir fry for 2 minutes or until the spices are fragrant. Mix in the coconut. Switch off the stove. Transfer to blender and blend to get a fine powder.

Heat oil in a pan, splutter mustard seeds and cumin seeds. Add dried red chilli and curry leaves. Add brinjal and saute for 2-3 minutes. Now add tomato. Saute till it is mashed. Add tamarind extract, ground spices, and salt. Close the lid and lower the heat. When the brinjal is cooked, add cooked dal. Close the lid till it starts to get thicken. If you find the rasam thick, add water to reach the consistency as desired. Switch off the stove and garnish with coriander leaves.

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