Eggplant Rasam

Ingredients:

 

Eggplant-1 large
Green chillies-4
Garlic-4 cloves
Corriander leaves-1 cup
Mint leaves-1/4 cup
Cumin seeds-1 tbsp
Corriander seeds-1 tbsp
Salt-to taste
Sugar-1 tbsp (to taste)
Tamarind-lemon size ball
Onion-1 large

For tempering:
Oil-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Curry leaves-15

Method:

 

1. Cook the eggplant directly on flame until the skin gets burnt and is completely cooked. Once it is cooked, remove the burnt skin, cut and keep it aside. If you see that the eggplant is not cooked completely, cut the pieces and saute in 1 tsp oil till it is cooked.
2. Cook green chillies on flame until slightly burnt.
*To cook veggies directly on flame, I use a grill net that can be placed directly on flame.
3. Blend burnt chillies, garlic, corriander leaves, mint leaves, corriander and cumin seeds and pulse it coarsely. Then add cooked eggplant and grind everything coarsely.
4. Extract tamarind juice into a big bowl. Add the above mixture, onions, salt and sugar to tamarind juice.
5. For tempering, use the ingredients listed under tempering and transfer them to the mix.
6. Serve delicious eggplant rasam with hot steamed rice. Serve papad/stuffed okra etc on the side.