Ariso Recipes
Spicy & Tangy Eggplant Tamarind Soup
Last update date: February 24, 2012
Spicy & Tangy Eggplant Tamarind Soup: A flavorful soup featuring eggplant, tomatoes, tamarind, and aromatic spices. Perfect for a delightful, tangy kick!
40 minutes.
South Indian
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Ingredients
4
How To Cook?
1
To begin making the spicy & tangy eggplant tamarind soup, soak the coriander seeds, toor dal, cumin seeds, dried red chillies, garlic, black pepper, curry leaves, and coriander leaves in water for 30 minutes. later, grind them to a fine paste in a mixer grinder.
2
Cut the crown of the eggplant and make a slit halfway through each eggplant, ensuring not to cut them entirely.
3
In a saucepan, add tamarind pulp and water, and then add the slit eggplants, chopped tomatoes, turmeric powder, and salt.
4
Cook the mixture until the eggplants become tender.
5
Once the eggplants are cooked, add the freshly ground rasam masala, 2 more cups of water, and additional salt to taste.
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