Kathirikai Rasavangi / Eggplant Gravy

INGREDIENTS:

• Chopped Kathirikai/Eggplant – 2 cups
• Toor Dal – 1/4 cup
• Tamarind juice – 1/4 cup
• Turmeric Powder – 1/4 tsp
• Hing -1/4 tsp
• Salt – to taste
• Curry leaves – 1 sprig
• Coriander leaves – few
• Grated Jaggery – 1/2 tbsp
• Mustred seeds-1 tsp
• Urad dal – 1/2 tsp
• Oil – 2 tbsp

TO GRIND:

• Grated Coconut – 3 tbsp
• Channa Dal – 1 tbsp
• Coriander Seeds – 1 tbsp
• Urad dal – 1/2 tbsp
• Red Chillies – 3 nos

PREPARATION:

• Take a pressure cooker, add the toor dal,turmeric powder and water.Cook it for 3 whistle.
• Take a pan, add the chopped Kathirikai/Eggplant, then add the tamarind juice ,turmeric powder and little water.Cook until Kathirikai/Eggplant becomes very tender.
• Take a kadai, add few drops of oil, add channa dal,coriander seeds,urad dal and red chillies, fry until becomes golden color.Make sure fried items do not burn.
• Take it aside and let it cool.
• Then add the grated coconut with the fried items, add little water grind it to paste using a mixer.Pour the paste in the cooking Kathirikai/Eggplant and stir it well.
• Add the cooked mushy toor dal, hing and salt and mix it well. Let it cook for few minutes.
• Add the grated jaggery and mix it well. Cook for few minutes.
• For Tempering : Take a kadai add the oil, when it hot add the mustred seeds after it spluter add the urad dal and curry leaves. Pour it in to the Kathirikai/Eggplant rasavangi.
• Finally garnish it with the coriander leaves.
• Serve it hot with rice or side dish. It goes well with rasam rice.