Kathirikkai-Eggplant Rasavaangi With Lemon Juice Recipe

Recipe By Slurrp

Kathirikkai-Eggplant Rasavaangi is a traditional South Indian dish made with eggplant, lentils, and a flavorful coconut-based gravy. The dish is tangy and mildly spicy, with a hint of sweetness from jaggery. The addition of lemon juice adds a refreshing citrusy flavor. It is a perfect accompaniment to steamed rice or roti.

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15minstotal
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Kathirikkai-Eggplant Rasavaangi With Lemon Juice
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Ingredients for Kathirikkai-Eggplant Rasavaangi With Lemon Juice Recipe

  • 1 Small Eggplants
  • 1/2 Lemon
  • 1/2 Small Onion
  • 1/2 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Urad Dal
  • as per your need A Few Curry Leaves
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Sambar Powder
  • As required Salt To Taste
  • 1/2 tablespoon Jaggery
  • as required Coriander Leaves For Garnish
  • as per your need For Coconut Paste
  • 0.13 cup Grated Coconut
  • 1/2 teaspoon Cumin Seeds
  • 1 Green Chilies
  • as per your need For Tamarind Extract
  • as needed Small Lemon Sized Tamarind
  • 1/4 cup Warm Water

Directions: Kathirikkai-eggplant Rasavaangi With Lemon Juice Recipe

Cooking Directions

  • STEP 1.Wash and chop the eggplant into small pieces. Soak tamarind in warm water and extract the juice.
  • STEP 2.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
  • STEP 3.Add the chopped eggplant and cook until it turns soft. Then, add tamarind extract, turmeric powder, sambar powder, and salt. Cook for a few minutes.
  • STEP 4.In a blender, grind coconut, cumin seeds, and green chilies into a smooth paste. Add this paste to the pan and mix well.
  • STEP 5.Add jaggery and cook until the flavors blend together. Finally, squeeze lemon juice and garnish with coriander leaves.
  • STEP 6.Serve hot with steamed rice or roti.

Cooking Tips

  • Choose small and tender eggplants for better taste and texture.
  • Adjust the spice level according to your preference by adding more or less sambar powder and green chilies.
  • You can add a pinch of asafoetida for additional flavor.
  • For a creamier texture, you can add a tablespoon of fresh cream or coconut milk.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the dish in a pan or microwave before serving.
  • Garnish with freshly chopped coriander leaves for added freshness and aroma.
Nutrition
value
346
calories per serving
17 g Fat14 g Protein34 g Carbs11 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    14g
  • Carbs
    34g
  • Fiber
    11g

MacroNutrients

  • Carbs
    34g
  • Protein
    14g
  • Fiber
    11g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    4mg
  • Vitamin A
    460mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    1mg
  • Phosphorus
    218mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp