Eggplant Rasam

Prep time : 5 mins

Cook time : 10 mins

Total time : 10 mins

Author :Vahchef

Main Ingredient : Brinjal Eggplant

(10 ratings)

5 reviews so far

Servings : 4 persons

Published date : March 14, 2019

Ingredients used in Eggplant Rasam

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.