Brinjal Soup ( Rasam)

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings

Ingredients

2 large brinjals
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
2 cups tamarind (imli) pulp
1/4 cup sliced onions
2 slit green chillies
2 tbsp chopped coriander (dhania)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp rasam powder
a pinch of asafoetida (hing)
salt to taste

Method

Roast brinjals on an open flame till tender, remove skin and mash it make smooth paste.Heat the oil in a deep pan, add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves, red chilies and asafoetida and saute for 20 seconds.Add the onions and green chillies and saute till the onions turn translucent.Add the brinjal paste and turmeric powder, mix well and cook for 2 minutes.Add ginger garlic paste, red chilli powder and rasam powder, mix well and cook for 2 minutes.Add the tamarind pulp with 2 cups of water, mix well and bring to boil.Add the salt and simmer for 5 minutes.Serve hot garnished with coriander.