Ingredients: Small Brinjal (Baingan / Eggplant), Tomato - finely chopped, cup Tamarind Water, teaspoon Turmeric powder (Haldi), - to taste, tablespoon Coriander (Dhania) Seeds, teaspoons Arhar dal (Split Toor Dal), teaspoon Cumin seeds (Jeera), Dry Red Chillies - (adjust according to the heat of the chilli), cloves Garlic, teaspoon Whole Black Peppercorns, sprig Curry leaves, sprig Coriander (Dhania) Leaves - finely chopped, teaspoons Ghee, teaspoon Mustard seeds, Dry Red Chilli - cut it into smaller pieces, Curry leaves - tear them roughly, pinch Asafoetida (hing), Vegetarian diet
Instructions: To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves,  for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder.Cut the crown of the baby brinjals and slit cutting just half way through the brinjals.Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt. Cook this until the brinjals have softened. Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste.Bring the Kathirikai Rasam to a brisk boil. Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up.At this stage turn off the heat. To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle. Add the red chili, curry leaves and asafoetida and keep it going for a few seconds.Pour the seasoning into the Kathirikai Rasam and serve. Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry.