Brinjal Rasam

This is the best solution when you want to have a simple homely meal with some twist for change. The ever soothing rasam with whole brinjals in it. I learnt this one from Amma.


Small round purple brinjals – 6-8
Remove the stem and make vertical slits in the brinjal such that the brinjal still stands as a whole.

Toor dal – 3/4 cup
Rasam powder – 1 tbsp
Tamarind – lime-sized portion soaked in water
Jaggery[powdered] -1 tsp
Salt – to taste

For tempering:

Ghee – 1 tbsp
Mustard – 1/2 tsp
Jeera – 1/2 tsp
Hing – a pinch

For garnishing:

Curry leaves – 10-12
Coriander leaves[finely chopped] – 2 tbsp


Take the ghee in a large bottom vessel. Add mustard and when it splutters add the jeera. When done, add the brinjals and saute them till they are well cooked. Now, stir in the rasam powder, salt and jaggery. Squeeze the soaked tamarind and add this water. Now, boil the same on low flame till the raw smell of tamarind goes and the aroma rises. Now add the dal, add water if required to get a free flowing consistency and allow to boil. Now, add curry and coriander leaves and allow to cook for 3-4 min. Remove from the flame, serve over a bed or rice and add a dollop of ghee on top. This is a treat for your taste buds 🙂


Hum along :)

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