As I mentioned in my earlier posts Brinjal is my most favourite vegetable. Thankfully my family all nambis (our last name) like brinjal and without thinking I can just try out any recipes. This time I got all big brinjals and I was thinking to make something different. Immediately this rasavangi came to my mind which I had tried when my friend Ramya brought it for lunch. Ofcourse this was in my list long time and finally I tried it today. My kids just loved it. Last week Shankar was out of station so I have to make it again soon :-)
This is an authentic and traditional Tamil Brahmin recipe and they usually make this rasavangi using Brinjal, Ash gourd & Poosanikkai. I tried with brinjal and this was so good and yummy. I am sure that all brinjal lovers would love this recipe and just enjoy this rasavangi with hot rice.
INGREDIENTS:
Brinjal - 4
Toor dhal - 1/4 cup
Tamarind - small lemon size
Turmeric powder - 1/4 tsp
Sambar powder - 3/4 tsp
Salt - as needed
To roast & grind:
Coriander seeds - 2 tsp
Urad dhal - 2 tsp
Red chillies - 4
Grated coconut - 1/4 cup
Asafoetida - 2 to 3 generous pinches
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
HOW TO MAKE:
Wash brinjal and cut into pieces and put it in a bowl of water. Soak tamarind in a cup of water for 20 mins and extract the juice. Pressure cook toordhal with 3/4 cup of water and mash well. Keep aside.
In a deep kadai or pan heat oil and splutter mustard seeds. Add urad dhal and saute it until it turn into brown. Add curry leaves and asafoetida. Add brinjal pieces and saute well. Add tamarind juice, turmeric and sambar powder. Mix well and allow to brinjal to cook. Brinjals will turn color once it cooked well.
Meanwhile, heat oil in a pan and start roasting the ingredients except grated coconut which are under to temper column. Turn off the stove and then add grated coconut. Mix well and allow to cool down. In a mixie / blender add all roasted ingredients and make a fine paste by adding water little by little.
Once brinjal cooked add needed salt. Add mashed toordhal and grounded paste. Mix well and allow to boil for 5 to 10 mins.
Serve hot with rice and enjoy with any side dish like poriyal or only with pappad :-) We had rasavangi with carrot poriyal.
TIPS:
The consistency should be like sambar only but little thicker than sambar.
Use ash gourd or poosanikkai instead brinjal.
Kadalai parupu / Channa dhal can be used instead toor dhal.
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