Brinjal Rasavangi

We use brinjals to make different dishes. Brinjal rasavangi is a traditional dish of Tamilnadu. My mother used to make this often. Rasavangi is a dish which is in between kootu and sambar. Rasavangi goes well with rice and dosa.

Ingredients:

• Brinjal – 6 (cut lengthwise)
• Toor Dhal – ¼ cup
• Channa dhal – ¼ cup
• Tamarind – gooseberry sized
• Turmeric Powder – ¼ tsp.
• Salt – as needed or 1 tsp.
• Oil – 1 tbsp.

For Grinding:

• Red Chillies – 5
• Channa Dhal – 1 tbsp.
• Dhania Seeds – 1 tbsp.
• Fenugreek Seeds – ¼ tsp.
• Asafoetida – a pinch
• Grated Coconut – ½ cup
• Oil – 1 tsp.

For Seasoning:

• Mustard Seeds – ½ tsp.
• Ured Dhal – 1tsp.
• Curry Leaves – a handful
• Ghee – 1 tsp.

Method:

• Soak tamarind in 1 cup of hot water and take extract.
• Heat oil in a pan and roast the ingredients given for grinding. Roast evenly until dhal turns golden in colour. Let it cool down.
• Grind to a smooth paste by adding little water.
• Soak both the dhals for half an hour.
• Pressure cook the dhals with turmeric powder for 3 whistles till the dhals cook well.
• Cut brinjals lengthwise and keep in water. Otherwise brinjals will turn black.
• In a pan, take brinjals and add half cup of water and cook till soft.
• Add tamarind extract, salt, cooked dhals and ground paste and mix well and cook till the rasavangi thickens.
• In a pan, take ghee and heat.
• Add mustard seeds and when it splutters, add ured dhal and curry leaves and fry for half a minute.
• Add this to the cooked gravy.
• Serve hot with rice or dosa.

Note:

• You can substitute brinjals with ash gourd also.