Brinjal Rasam (Raw Rasam)

Steps

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1. 1
   Lightly coat the long thin brinjals with oil and place directly over a flame to roast until the skin is charred and the inside feels soft. Alternatively, use a chapati grill. Once roasted, sprinkle water over them to make peeling easier, remove the stems, and peel off the blackened skin.
   ≈0:39
2. 2
   Place the roasted brinjals in a large bowl and gently mash them to a soft consistency while retaining a little texture.
   ≈1:24
3. 3
   Transfer the mashed brinjals to another large bowl. Add the finely chopped onion, green chilies, salt, turmeric powder, jaggery, and a generous handful of finely chopped fresh coriander leaves. Mix and mash everything well by hand to ensure the flavors blend beautifully. Taste and adjust the salt or spice level as needed.
   ≈1:24
4. 4
   Take a lemon-sized ball of tamarind that has been soaked in water for 15-20 minutes. Squeeze out all the pulp, strain if needed, and add this tamarind water to the brinjal mixture. Mash and mix everything well together.
   ≈1:56
5. 5
   Add a little more water to achieve a light, soupy consistency. Give everything a final mix and set aside.
   ≈2:13
6. 6
   Heat oil in a small pan. Add the mustard seeds, cumin seeds, roughly broken red chilies, asafetida powder, and fresh curry leaves. Let them sizzle and release their aroma.
   ≈2:20
7. 7
   Pour the fragrant tempering directly into the prepared rasam and stir well. Your tangy, spicy, and smoky brinjal rasam is now ready to serve hot.
   ≈2:41