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Katirikka Ras Vangi

RatingAvg.User Rating:0/5
  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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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


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.

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