Katirikka Rasavangi

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Posted By: MD
Posted In:  Ethnic
Page Views:  792 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  15-20 tortillas


Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


Ingredients

  • One Bhima eggplant
  • 1/2 tablespoon tamarind paste
  • 1 1/2 tspn coriander seeds
  • 1 tspn chana dal
  • 3-4 dried red chillies
  • 4 tablespoon coconut (dry will do but fresh is better)
  • 1/2 cup cooked toovar dal (with turmeric)
  • 1/2 tspn vegan mustard seeds
  • a pinch asafoetida
  • curry leaves
  • A little oil for roasting and seasoning
  • salt to taste

Directions

1. 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.

2. 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.

3. 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.

4. Season with spluttering mustard seeds and curry leaves.

5. 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 toovar 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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