Thursday, 23 July 2009
Traditionaly Rasavangi is made with Brinjal/Aubergine. But white pumpkin can also be used instead of brinjal. This dish goes well with rice or chappathi.
Brinjal/Aubergine - 2 big size cut into long slices
Toor Dal/Red gram dal - 1/2 cup
Tamrind - 1 small lemon sized
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp
Curry leaves - 6
Mustard seeds - 1 tsp
Urad dal/Black gram - 1 tsp
Coriander seeds - 2 tsp
Channa dal/Split chickpeas - 11/2 tsp
Red chillies - 3 to 4
Scrapped coconut - 1/2 cup
Hing/Asafoetida - a pinch
Fry the spices separately and grind all of them together to a fine powder. Keep this aside.
In a pan add 2 tbsp oil and roast the brinjal.
Soak tamarind in 1/2 cup of water and extract the pulp.
Add this pulp to the roasted brinjal along with some salt and turmeric. Add more water so that the brinjal pieces are covered with enough water to cook.
Once the are cooked, add the cooked dal and let it simmer for some time.
Then add the ground mixture and allow to boil the rasavangi for 5 min on a low flame.
In a separate pan add 2 tsp oil and to this add the urad dal. Once they are light brown add the mustard. Once the mustard crackle add the curry leaves and remove from stove. Add this to the Rasavangi.
Serve hot with rice of chappathi.
Note: The brinjal should not be overcooked. This dish is a bit thick in consistency.
Preparation time: About 20 to 30 mins
Servers: About 4 people