How to Make Perfect Amla Rasam & Baigan Sabji Rice Combo

Ingredients

• 5 pieces Amla (Indian Gooseberries) (washed, deseeded, cut into quarters)
• 2 teaspoons Black Pepper (whole) (coarsely ground)
• 1 teaspoon Cumin Seeds (lightly roasted before grinding)
• 0.5 teaspoon Turmeric Powder (for color and mild flavor)
• 1 teaspoon Salt (adjust to taste)
• 4 cups Water (filtered)
• 0.5 cup Coconut (fresh) (grated fresh)
• 6 tablespoons Vegetable Oil (neutral oil for frying and tadka)
• 4 whole Red Chilies (dry) (broken before adding)
• 1 sprig Curry Leaves (optional, adds aroma)
• 1 tablespoon Urad Dal (split black gram) (for tempering)
• 0.5 teaspoon Mustard Seeds (for tempering)
• 2 medium Eggplant (Brinjal) (cut into 1‑inch cubes, soaked in water to prevent browning)
• 1 tablespoon Tamarind Pulp (dissolved in 2 tbsp water)
• 1 teaspoon Jaggery (grated, adds subtle sweetness)
• 1 teaspoon Sambar Powder (or rasam powder if unavailable)
• 2 tablespoons Coriander Leaves (chopped, for garnish)

Instructions

1. Prepare Amla

   Wash the amla thoroughly, remove any stems, cut each fruit into quarters and set aside.

   Time: PT5M

2. Make Amla Paste

   In a blender or mortar‑pestle combine the amla quarters, 2 tsp black pepper and 1 tsp cumin seeds with a splash of water. Grind to a smooth fine paste.

   Time: PT5M

3. Boil Rasam Base

   In a large pot bring 4 cups of water to a boil. Add 0.5 tsp turmeric and 1 tsp salt, then stir in the amla‑pepper‑cumin paste. Reduce heat and let simmer for 10 minutes.

   Time: PT10M

   Temperature: Medium heat

4. Rasam Tempering (Tadka)

   Heat 2 tbsp oil in a small pan. Add 4 broken red chilies, 1 tsp cumin seeds and the optional curry leaf sprig. Fry until the spices sputter (about 30 seconds) and pour the hot tadka into the simmering rasam.

   Time: PT5M

   Temperature: Medium‑high heat

5. Prepare Eggplant

   Trim the stem end of each eggplant, cut into 1‑inch cubes and immediately place in a bowl of water to prevent discoloration.

   Time: PT5M

6. Eggplant Tempering

   In the kadhai heat 2 tbsp oil. Add 4 broken red chilies, 1 tbsp urad dal, 0.5 tsp mustard seeds and optional curry leaves. Fry until the dal turns golden and the mustard seeds pop.

   Time: PT5M

   Temperature: Medium heat

7. Fry Eggplant

   Drain the soaked eggplant cubes, add them to the hot oil and stir‑fry for 7 minutes until they turn soft and lightly browned.

   Time: PT7M

   Temperature: Medium heat

8. Add Tamarind & Seasonings

   Stir in the tamarind water, 1 tsp jaggery, a pinch of salt and 0.5 tsp turmeric. Cover with a lid and cook for 5 minutes until the eggplant absorbs the flavors.

   Time: PT5M

   Temperature: Medium heat

9. Finish with Sambar Powder & Coconut

   Sprinkle 1 tsp sambar powder, add the 0.5 cup grated coconut, mix well and cook uncovered for another 3 minutes.

   Time: PT5M

   Temperature: Medium heat

10. Garnish and Serve

    Turn off the flame, stir in chopped coriander leaves and serve the amla rasam alongside the eggplant curry over steamed rice.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g