I am thrilled to share a mouthwatering recipe for Eggplant Rassa, a traditional Indian curry that blends tamarind and coconut with simple spices. This dish is not only bursting with flavor but is also weight-loss friendly as it contains no oil and is packed with low-calorie eggplant and satisfying potatoes.
🧑🏽🍳 Ingredients:
– 2 tbsp roasted chana dal (or substitute with chickpeas/split chickpeas)
– 1 tsp tamarind (or lemon juice)
– 1 tsp each of ginger and garlic
– 2-3 dry chilies
– 1 tbsp fresh coconut (or substitute with dry coconut, sesame seeds, pumpkin seeds, or poppy seeds)
– 4 cups chopped eggplant
– 1 tsp date powder
– 1 tsp garam masala
– 1 medium onion
– 1 medium tomato
– Homemade vegetable broth (watch my video on how to make this for less than a penny!)
– Optional: 1 potato for added creaminess
🥘 Instructions:
– Start by popping mustard seeds in a skillet and adding chopped onions and potato.
– Add the large pieces of eggplant and sprinkle with vegetable broth.
– Let the vegetables cook partially before moving them aside to add and cook the spices.
– Blend garam masala, turmeric, and chili powder, and let them cook until fragrant.
– Toss the vegetables in the spice mix, add date sugar, and pour in hot water.
– Finally, add chopped tomatoes and let the curry simmer for 5-7 minutes.
– Serve with a garnish of fresh coconut, fresh onion, and a side of lemon.
This Eggplant Russa curry is a perfect example of how traditional dishes can be adapted to be healthier without compromising on taste. Whether you’re managing your weight or simply seeking a flavorful dinner option, this recipe is sure to become a favorite.
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[Music] hello and welcome to ask nutrition is Deepa’s quick, easy, flavorful recipe videos today on the menu I have Eggplant Rassa it’s a traditional Curry dish that flavorfully blends Tamarind and coconut with some simple spices that are lightly roasted. It is of course weight loss friendly as it does not contain any oil and has satisfying potatoes and low-calorie eggplant. Let’s look at the ingredients 2 tablespoons of roasted Chana Dal If you don’t have Chana Dal you can also use chickpeas or split chickpeas, 1 teaspoon of Tamarind; you can substitute that with lemon juice, 1 teaspoon each of ginger garlic, 2 to three dry chilies, 1 tablespoon of fresh coconut; if you don’t have fresh coconut you can substitute that with dry coconut, or even with some sesame seeds, or pumpkin seeds or poppy seeds. I have four cups of chopped eggplant, 1 teaspoon of date powder, 1 teaspoon of garam masala 1 medium onion and one medium tomato. I’m going to chop it the same size as eggplant pieces and then of course my homemade vegetable broth make sure you guys watch my less than a penny vegetable broth video. It is an absolutely flavorful addition to any dish. So let’s get started. I’m going to start the recipe by popping some mustard seeds into the skillet as you can see I’m not using any oil, because oil is a concentrated source of energy and highly inflammatory so if you’re dealing with any kind of inflammatory condition it’s not a smart thing to use oil in the diet and it’s time to add some onions and one potato I forgot to mention potato in my ingredients but I found this one lonely potato in the pantry so I just decided to add it to the recipe because potato also going to add a little bit of creaminess and body to this Curry now as you can see I have chopped large pieces instead of fine dice and that’s because the Eggplant needs to have enough surface area to absorb all the flavor of the spices from the gravy. Sprinkle in some broth for flavor as well as to make sure that there is enough moisture for all these veggies to cook. Partially cover it and let it wilt or cook down for 2 to 3 minutes. Now as you can see the vegetables have wilted quite a bit they have shrunk in size. It is semi cooked but not completely cooked and that’s exactly what we want so the next step is to move these veggies on the side and add all the spices and the ground-up spices and the dry spices in here Adding some garam masala for taste some turmeric a little bit of chili powder which is not spicy but has a nice bright red color. Allow this Masala to cook on the side for a couple minutes. It’s been a few minutes that I have allowed this Masala or the spice blend to cook on the side. You want to cook it until you start smelling or getting the fragrance of all the spices. Believe me, you will know when it’s done. And now it is just tossing all these veggies together in this spice mix. One ingredient we haven’t added is date sugar and this is made from fresh dates and I have decided to add it towards the end because you want this date sugar to get a little bit heated up and I’m just going to heat it up here and that’s going to add nice little sweetness to this Curry. Just adding a cup or cup and a half of hot water. It’s important to add hot water to make sure that the cooking continues Now the last ingredient that I’m going to add in here are these chopped tomatoes, so the reason of adding the tomatoes towards the end is to make sure that they are not all mushed up and you can still see them in the vegetables. I’m going to cover it for a few minutes and then finish it off. So in the end after 5 to 7 minutes of simmering that curry in that wonderful broth It is done I’m going to serve it with a little bit of fresh coconut on top and some fresh onion and lemon on the side. It smells wonderful, I just tried, and it has just enough of that sweet and savory flavor to it. I hope you guys will enjoy it as much as I going to. Thank you for watching, thank you for your comments and questions and thank you for sharing and I will see you next time [Music]