Brinjal Rasam 1 Recipe, Baingan Ringna Khatti , How To Make Brinjal Rasam 1 Recipe

Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tamarind that is the base of Rasam and gives a tangy taste. This is a different variation from the normal rasam cooked daily in most South Indian homes. The dal water added to the rasam helps in balancing the sourness or the spiciness of the soup.

 Brinjal rasam is highly aromatic and flavourful that emanates from the fresh roasted and ground Indian spices added to it. Brinjal rasam can also be called as vankaya charu in Telugu, Kathrikai rasam in Tamil or Saaru etc. It is basically Aubergine tangy soup which is an adaptation of the classic Mulligatawny. Brinjals or Eggplant is a very common vegetable that is available almost right round the year.

 The Brinjal, (Solanum melongena), is an easily cultivated plant belonging to the family Solanaceae. Its fruit is high in nutrition and commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional medicine. It is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka.

 This vegetable is fleshy and has a meaty texture. The vegetable is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The vegetable flesh is smooth; as related to the tomato, the numerous seeds are soft and edible along with the rest of the fruit.

 The thin skin is also edible, so peeling is not required. Brinjal is popularly used in making of a variety of dishes like adding in stews, curries, casseroles, chutney etc. It can be cooked in many variations as per their regions and likings. Eggplant is used in making a classic Middle Eastern dish popularly known as baba ghanoush and the similar Greek dish melitzanosalata.

 Here now let’s check out on preparing this simple, easy to prepare yet very delicious Brinjal Rasam.

How to prepare Brinjal Rasam:

Ingredients:

1. Brinjal, cut and cubes into small pieces  -       3 nos
2. Tomatoes, finely chopped                          -       1 cup
3. Tamarind juice, extracted                          -       1 cup
4. Dal water, taken from cooked dal            -       2 cups
5. Spice powder                                                -       3 tbsps
6. Green chillies                                               -       2 to 3 nos
7. Turmeric powder                                        -       ½ tsp
8. Salt                                                                 -       to taste
9. Water                                                             -       3 – 4 cups
10. Mustard seeds                                             -       1 tsp
11. Hing (asafoetida)                                       -       a pinch
12. Curry leaves                                                 -       few  

Method:

For making the spice powder: Firstly take few peppercorns, 6 to 7 red chillies, 1 tbsp coriander seed, 1 tbsp channa dal, 1 tsp jeera and dry roast in a pan till you get a sweet aroma. Grind to a fairly coarsely powder and keep aside.

For making the rasam:

1. Add some water in a sauce pot, add the brinjals, chopped tomatoes, a pinch of turmeric powder, salt, tamarind juice, green chillies; cover the pot with a lid and allow it to boil nicely till the brinjals become soft and are done.
2. After about 10 mins, add dal water and freshly ground spice powder and mix. Get this to just one boil and switch off the flame.
3. Before switching off the flame, place a pan on the other side of the stove and add little oil for tempering, add mustard seeds, when they crackle, add hing (asafoetida), curry leaves. Switch off the flame.
4. Add some coriander leaves in the rasam and immediately put the tempering in and close the pot with a lid. Switch off the flame and allow it to rest for about 4 – 5 mins before serving.
5. Serve with hot steamed rice, any side dish curry and some nicely roasted papads or fryums.
6. Do try this awesome dish and enjoy its taste and nutritional values too. You could also try some of my favorite Eggplant recipes listed below: Crispy Fingers Eggplant Brinjal and Cucumber Chutney Bharli Vangi Stuffed Baby Eggplants Bengali Eggplant Fry Smoked Eggplant Pachadi Eggplant Gotsu for Ven Pongal Brinjal Fry Gutti Vankai Paneer with Brinjal Rolls Brinjal Curry Ennai Kathirikai Kulambu Brinjal chutney - ding chick
7. I am sure that you all will be enthralled in preparing these exotic and yummy Brinjal recipes and delight your family and friends with joy. If at all I have not mentioned any of your favourite Brinjal/ Eggplant recipes then you could always click on at: https://www.vahrehvah.com 

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