martes, julio 23, 2024
InicioVegetarianKathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy by Archana's...

Kathirikai Rasavangi Recipe – Eggplant is a Tangy Coconut Gravy by Archana’s Kitchen

  • To arrange Kathirikai Rasavangi Recipe – Eggplant is a Tangy Coconut Gravy, strain cook dinner the toor dal with 1 cup of water for 4 to five whistles.

  • Flip off the warmth and permit the strain to launch naturally. As soon as the dal is cooked, whisk the dal properly and maintain it apart.

  • Within the meantime, warmth a small pan on medium warmth and dry roast chana dal, coriander seeds, purple chilly and peppercorns until it will get fragrant and turns golden brown.

  • As soon as roasted, add the grated coconut to this and maintain stirring until it turns brown. Flip off the warmth, cool and grind to a clean combination by including a 1/4 cup of water. Preserve this apart.

  • Warmth oil in a preheat pan; add the mustard seeds and permit it to crackle. Add the curry leaves and brinjal, sprinkle salt and provides it a stir. 

  • Cowl the pan and cook dinner the brinjal till roasted and comfortable. 

  • To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut combination and salt to style.

  • Simmer the Kathirikai Rasavangi  for a superb 5 minutes till the uncooked scent of tamarind goes away and the rasavangi has good style and flavours.

  • Test the salt and regulate to style accordingly. As soon as accomplished, flip off the warmth and switch the Kathirikai Rasavangi to a serving bowl and serve sizzling.

  • Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai MasiyalPotato Curry to make this recipe an entire south indian meal.



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