| Indian food Recipes |
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We have bought you hundreds of original Indian
recipes and that too completely free.
These recipes are arranged according to different
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Please note that Indian sweets usually contain
a high dose of sugar and fats and may not be
suitable for people who suffer from health conditions
like diabetes, high blood pressure etc.
We strongly suggest you to check the ingredients
and find out by yourself about the suitability
of those items to your health conditions. Since
each and every one of us have different health
conditions its impossible for us to generalize
and tell an opinion on this matter.
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Katirikka Rasavangi recipe.
Items Required:
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One Bhima eggplant(Brinjal)
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
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How to make:
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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.
Variations: 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 toor 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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