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


Eggplant, big variety 1 Numbers
Green chillies 5-6 Numbers
Garlic 5-6 Clove
Cumin seeds 1?2 Teaspoons
Coriander seeds 1 Teaspoons
Coriander leaves 1 Bunch
Mint leaves (optional) 1 Teaspoons
Onions, chopped 1-2 Numbers
Salt to taste
Sugar 1 Pinch
Tamarind juice 250 ml

1. Take the big variety of 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.

2. Take about 5-6 green chillies and slightly burn them over the flame.

3. Remove the stalk and add them into the blender, add garlic cloves, cumin seeds, coriander seeds, coriander leaves, mint leaves (optional), and grind to a coarse paste.

4. 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.

5. Shift the eggplant paste into a bowl, add chopped onions, salt, little sugar and mix all ingredients well.

6. Take some tamarind pulp, add lots of water and mix this juice to the eggplant mixture and mix well.

7. For tempering the rasam, heat 1 tbsp oil (til seed oil or peanut oil) and when it gets hot, add 1?2 tsp mustard seeds. When the mustard seeds splutter, add 2-3 red chillies and fry. Add pinch of turmeric powder and 2-3 sprigs curry leaves. When the curry leaves sizzles, switch off the flame and pour it into the Eggplant rasam.

8. Serve with hot rice

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