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.
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.
Instructions
- 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, addured dhal and curry leaves and fry for half a minute.
- Add this to the cooked gravy.
- Serve hot with rice or dosa.
Notes
You can substitute brinjals with ash gourd also.
Ash Gourd Rasavangi – A Traditional South Indian Delicacy | Hema's Kitchen
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