To organize Kathirikai Rasa Vangi (Egg Plant is a Tangy Candy Coconut Gravy), stress cook dinner the toor dal with sufficient water for two whistles. As soon as the dal is cooked, whisk the dal effectively and preserve it apart.
Within the meantime, warmth a small pan on medium pan and dry roast channa dal, coriander seeds, crimson chilly and peppercorns until it will get fragrant and turns brown. Now, add the grated coconut to this and preserve stirring until it turns brown. Change off the flame, cool and grind to a easy combine by including just a little water.
Now, take a pan, warmth a teaspoon of oil, add the cubed eggplant/brinjal and saute until it’s 3/four cooked.
Subsequent, add the tamarind extract, turmeric powder, jaggery and salt to style, and simmer for five minutes till the uncooked scent of tamarind goes away.
Add the cooked dal and produce it to a rolling boil.
Now, add the coconut paste, add a little water (if wanted) to a pouring consistency, season with salt and let it simmer for an additional 2 minutes and swap it off.
Warmth a small pan, pour oil, as soon as heated add the mustard seeds, let it crackle. Add the curry leaves, swap off the flame and pour this seasoning over the curry.
Serve Kathirikai Rasa Vangi (Egg Plant is a Tangy Candy Coconut Gravy) with Steamed Rice and Potato Curry to make this recipe an entire weeknight meal.