To prepare Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy), pressure cook the toor dal with enough water for 2 whistles. Once the dal is cooked, whisk the dal well and keep it aside.
In the meantime, heat a small pan on medium pan and dry roast channa dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns brown. Now, add the grated coconut to this and keep stirring till it turns brown. Switch off the flame, cool and grind to a smooth mix by adding a little water.
Now, take a pan, heat a teaspoon of oil, add the cubed eggplant/brinjal and saute till it is 3/4 cooked.
Next, add the tamarind extract, turmeric powder, jaggery and salt to taste, and simmer for 5 minutes until the raw smell of tamarind goes away.
Add the cooked dal and bring it to a rolling boil.
Now, add the coconut paste, add a little water (if needed) to a pouring consistency, season with salt and let it simmer for another 2 minutes and switch it off.
Heat a small pan, pour oil, once heated add the mustard seeds, let it crackle. Add the curry leaves, switch off the flame and pour this seasoning over the curry.
Serve Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy) with Steamed Rice and Potato Curry to make this recipe a complete weeknight meal.
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