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Eggplant Rasam

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Eggplant Rasam Recipe, Baingan Ringna Khatti , How To Make Eggplant Rasam Recipe

Eggplant Rasam is a delicious Indian recipe where the brinjal and green chilies are burnt after which they are flavored with mint, garlic, coriander leaves, cumin seeds, onions, tamarind juice then tempered with nice red chilies and curry leaves. This Sour rasam is best eaten with over cooked rice.

About Recipe

Vankaya Sannvankaya pulusu, Kathirikai kulambu, Begun thok

How to make Eggplant Rasam

(10 ratings)
5 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Eggplant Rasam
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : March 14, 2019


Ingredients used in Eggplant Rasam
• Eggplant big - 1 number.
• Green chilies - 6 numbers.
• Garlic - 5-6 cloves.
• Cumin seeds - 1/2 tea spoon.
• Coriander seeds - 1 tea spoon.
• Coriander leaves - 1/2 bunch.
• Mint leaves (optional) - 1 tablespoon.
• Onions (chopped) - 1-2 numbers.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Tamarind juice - 1 cup.
• Mustard seeds - 1/2 tea spoon.
• Oil - 1 tablespoon.
• Red chilies - 2 numbers.
• Turmeric powder - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Water - as required.
Method:
  • Take the big eggplant and cook it directly over the flame until the skin of the eggplant gets completely charred, after it gets slightly cooled, peel off the skin and keep aside.
  • Take about 6 green chilies and slightly burn them over the flame, remove the stalk and add them to the blender along with garlic cloves, cumin seeds, coriander seeds, coriander leaves, mint leaves (optional), and grind to a coarse paste.
  • Cut the eggplant into big pieces and put the pieces in the blender and just press the pulse for 1 or 2 times to give a coarse texture.
  • Then transfer the eggplant paste into a bowl, add chopped onions, salt, a little sugar and mix all the ingredients well.
  • Take some tamarind pulp, add lots of water. Later mix this juice with the above eggplant mixture and mix well.

For tempering the rasam:

  • Heat 1 tablespoon of oil (sesame seed oil or peanut oil), add mustard seeds, when the mustard seeds splutter, add red chilies, a pinch of turmeric powder, curry leaves and saute it.
  • Then transfer it to the above bowl and mix well.

Delicious Eggplant rasam is now ready to serve.






Cooking with images Vange Ammbaa, Brinjal Eggplant launji, Badanekai Gulla Huli







 

Comments & Reviews

 

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Recent comments

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1sr0 Posted on Sun Oct 05 2014

Mouth watering :) such an authentic Andhra recipe.?

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shondapoohlk Posted on Mon Oct 06 2014

Where kind of chips are those? ?

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Claude A Posted on Tue Oct 07 2014

Thanks for this good recipe!?

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sowndarya kuna Posted on Tue Oct 07 2014

I love dis...yummy?

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Vasu Emani Posted on Wed Nov 05 2014

creative.... never imagined a Utappam with bread!!! ... thankyou Sanjay :)?

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