Agosto 24, 2010 | Visitas: 1
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Katirikka Rasavangi

  • One Bhima eggplant
  • ½ tbsp tamarind paste
  • 1½ tspn coriander seeds
  • 1 tspn chana dal
  • 3-4 dried red chillies
  • 4 tbsp coconut (dry will do but fresh is better)
  • ½ cup cooked toovar dal (with turmeric)
  • ½ tspn mustard seeds
  • a pinch asafoetida
  • curry leaves
  • A little oil for roasting and seasoning
  • salt to taste

  1. Cube eggplant. In about a cup of water dissolve the
  2. tamcon paste. Set on stove, add eggplant to tamarind
  3. water, a little turmeric, salt and let cook until eggplant is
  4. done but has not lost its shape.
  5. In a pan with very little oil roast red chillies, coriander
  6. seeds, chana dal and asafoetida. When you can get the
  7. aroma of roasted coriander or the red chillies have turned
  8. a dark, dark red remove from heat and let cool. Throw
  9. into blender with coconut, add 3 tbsp water and grind
  10. slowly into paste. Add a little water if blade gets stuck.
  11. Remove from jar and wash it out with water and save this.
  12. Mash cooked dal with a spoon until blended and add to
  13. cooked eggplant. Now add the coconut paste and its
  14. water. Keep on low heat till it starts to simmer a little.
  15. Take off heat.
  16. Season with spluttering mustard seeds and curry leaves.
  17. Variations:
  18. You can throw in a handful of chick peas from a can into
  19. this, thin it out somewhat and have it as katirikka sambar.
  20. Alternately, you can make the cooked dal with half toovar
  21. and half chana dal, in which case you should not cook
  22. until mashed. Remove a trifle before it gets fully done.


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