To start making Kathirikai Rasavangi recipe, have all the ingredients ready and ready.
Wash the potato beans, add 1 cup of water, cook on high heat for 2 times, then reduce to low heat and cook for 4 minutes, then turn off the heat. Let the stress release naturally. Once the dal is cooked, mash the dal and keep aside.
Meanwhile, in a small saucepan over medium heat, dry roast the chana beans, coriander seeds, red chillies and Sichuan peppercorns until fragrant and golden brown.
Once toasted, add grated coconut to it and keep stirring until lightly toasted. Turn off the heat, cool and grind into a smooth powder. Set this aside.
Heat oil in a preheated pan; add mustard seeds and let them crackle. Add curry leaves and eggplant, sprinkle with salt and turmeric powder and stir.
Cover the pot and cook the eggplant until tender.
To the cooked eggplant, add the tamarind water and the masala spice mixture we ground earlier. Cook for about 2 to 3 minutes until the raw taste of tamarind disappears.
Finally add jaggery and cooked dal along with some salt to taste.
Boil the Kathirikai Rasavangi for 5 minutes, the taste and flavor of the Rasavangi is very good.
Check the salt and adjust taste accordingly. Once done, switch off the heat, transfer the Kathirikai Rasavangi to a bowl and enjoy hot.
Serve Kathirikai Rasavangi recipe with rice, Kiley Macial, curry potatoes Make this recipe a complete South Indian meal.
