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Katirikka Rasavangi

1 Bhima eggplant
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds
a pinch asafoetida
curry leaves
A little oil for roasting and seasoning
salt to taste

Cube eggplant. In about a cup of water dissolve the tamcon paste.
Set on stove, add eggplant to tamarind water, a little turmeric,
salt and let cook until eggplant is done but has not lost its shape.

In a pan with very little oil roast red chillies, coriander seeds,
chana dal and asafoetida. When you can get the aroma of roasted
coriander or the red chillies have turned a dark, dark red remove
from heat and let cool. Throw into blender with coconut, add 3 tbsp
water and grind slowly into paste. Add a little water if blade gets
stuck. Remove from jar and wash it out with water and save this.

Mash cooked dal with a spoon until blended and add to cooked
eggplant. Now add the coconut paste and its water. Keep on low heat
till it starts to simmer a little. Take off heat.

Season with spluttering mustard seeds and curry leaves.


You can throw in a handful of chick peas from a can into this, thin
it out somewhat and have it as katirikka sambar. Alternately, you
can make the cooked dal with half toovar and half chana dal, in
which case you should not cook until mashed. Remove a trifle before
it gets fully done.


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