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| Brinjal Rasavangi |
This is a very traditional and authentic Tamil Brahminrecipe prepared with Brinjals. Simple recipe and easy to cook also. Enjoy!
Ingredients:
Small Indian Brinjals 6 no.
Cow peas (Karamani ) 1/4 cup
Tovar Dhal 1/4 cup
Grated Ginger 2Tbsp.
Curry leaves few
Salt to taste
Turmeric Powder ¼ Tsp.
Tamarind ahalf lime size
For Grinding
Coconut oil ½ Tsp.
Coriander seeds 1 Tbsp.
Chenna dhal 1 Tsp.
Urdh dhal 1Tsp.
Shredded coconut 1/4 cup
Curry leaves few
Red chilies 5 nos.
Asafetida powder ½ Tsp.
For Tadka
Coconut oil 1 Tsp.
Mustard Seeds ½ Tsp
Red chilies 2 no.
Curry leaves few.
Method
- Soak the cow peas & Tovar dhal in hot water for 1hour. Cook it in the pressure cooker for 3 whistles, set aside.
- Soak tamarind in 1 cup of hot water for 15 minutes andextract the juice. Keep aside.
- Fry all grinding ingredients in coconut till they turnlight brown. Grind to a fine paste by adding little water when completelycooled.
- Now wash and cut the Brinjals into medium size cubes.
- Heat a oil in apan, fry the Brinjals pieces for 2 minutes in a slow heat.
- Now add tamarind water, turmeric powder, cooked dal andsalt and bring to boil.
- When brinjals are cooked, add the grounded paste and mixwell and cook for 8 minutes in a slow heat. Now turn off the heat.
- Heat a oil in a kadai , season with all tadka and add tothe rasavangi and mix well.
- Now Kathirikai Rasavangi is ready to serve. Serve withsteaming rice.
- You can substitute ash gourd/winter melon for eggplant inthis recipe.
