401: KATHIRIKKAI RASAVANGI/ Baby Eggplants in Spicy Tamarind

Brinjal Rasavangi

This is a very traditional and authentic Tamil Brahmin recipe 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                                   2 Tbsp.
Curry leaves                                      few
Salt                                                    to taste
Turmeric Powder                              ¼ Tsp.
Tamarind                                           a half lime size

For Grinding
Coconut oil                                          ½ Tsp.
Coriander seeds                                1 Tbsp.
Chenna dhal                                        1 Tsp.
Urdh dhal                                           1 Tsp.
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 1 hour. Cook it in the pressure cooker for 3 whistles, set aside.
  • Soak tamarind in 1 cup of hot water for 15 minutes and extract the juice. Keep aside.
  • Fry all grinding ingredients in coconut till they turn light brown. Grind to a fine paste by adding little water when completely cooled.
  • Now wash and cut the Brinjals into medium size cubes.
  • Heat a oil in  a pan, fry the Brinjals pieces for 2 minutes in a slow heat.
  • Now add tamarind water, turmeric powder, cooked dal and salt and bring to boil.
  • When brinjals are cooked, add the grounded paste and mix well 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 to the rasavangi and mix well.
  • Now Kathirikai Rasavangi is ready to serve. Serve with steaming rice.
Note:

  • You can substitute ash gourd/winter melon for eggplant in this recipe.