VIDEO
STEP BY STEP KATHIRIKKAI RASAVANGI
INGREDIENTS:
Brinjal - 8 - 10
Toor dal - 1/4 cup
Tamarind - lemon size
Turmeric powder - 1/4 tsp
Peanuts - 1/4 cup
Salt - to taste
TO ROAST & GRIND:
Channa dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chili - 3 - 4
Black pepper - 1/4 tbsp
Grated coconut - 1/2 cup
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Heat a tsp of oil in a pan, roast chana dal, coriander seeds, red chilli until golden brown. Allow to cool down.
Make a fine paste by adding grated coconut along with roasted spices. Pressure cook toor dal along with a cup of water and mash well. Keep aside.
In a kadai add cut brinjals, peanuts, turmeric powder, 3 cups tamarind juice and needed salt. Mix well and cook brinjals soft.
Add cooked toor dal and bring to boil.
Add ground paste along with cup of water or add for needed consistency. Bring to boil.
Heat oil in a kadai, splutter mustard seeds, urad dal, curry leaves and asafoetida. Season brinjal rasavangi. Cook for 2 more minutes and turn off the stove.
Brinjal Rasavagi is ready to serve!!
TIPS:
Rasavangi can be made with white pumpkin too.
Should be thicker than sambar consistency so do not add more water.
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