Eggplant Rasam is a delightful and aromatic South Indian soup, combining the unique flavors of roasted eggplant with traditional spices. This dish stands out for its tangy and slightly spicy profile, enhanced by the addition of tamarind and a blend of cumin, pepper, and coriander. Eggplant, or brinjal as it is commonly known in India, lends a smoky and rich texture to the rasam, making it a hearty yet light option for any meal. Traditionally served over rice or sipped as a warm broth, Eggplant Rasam is not only a comfort food but also a nutritional powerhouse, packed with antioxidants, vitamins, and minerals. This dish is a perfect representation of South Indian cuisine’s ability to create depth of flavor with simple, wholesome ingredients. Whether you’re a seasoned lover of Indian food or a curious newcomer, Eggplant Rasam offers a unique and satisfying culinary experience.

Ingredients
1 medium eggplant
1 lemon sized ball of tamarind, soaked in warm water
2 medium sized tomatoes, chopped
2 tbsp of rasam powder (refer under “chutneys and powders” in this blog
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp black pepper corns (adjust according to taste)
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
A handful of chopped coriander leaves (for garnish)
Unrefined salt to taste
Method
Heat a pan and add chopped eggplant
Saute till the eggplant is browned
Set aside
Heat a pot and add the chopped tomatoes
Saute till they are soft
Add tamarind extract
Stir in the turmeric and rasam powders
Bring the mixture to a boil
Add the sautéed eggplant
Let it simmer for 15 minutes
Meanwhile, heat a small wok and add the mustard seeds and cumin seeds
When they start to splutter, add the asafoetida and curry leaves
Saute for a few seconds more
Pour this into the simmering rasam
Stir well and let the rasam simmer for another 5;minutes
Garnish with chopped coriander leaves
Serve hot with rice and oil-free crisps
Enjoy