by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 31525 times
Rasavangy literally means brinjals in a fluid gravy. While it is a traditional south indian recipe, many believe that it demonstrates a strong maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! this is an excellent accompaniment for idli or cooked rice.
- Heat the oil in a small pan, add all the ingredients and sauté on a slow flame till they release flavour, while stirring continuously (approx. 5 to 7 minutes).
- When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
- Combine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.
- Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.
- Heat the ghee in a kadhai and add the mustard seeds.
- When the seeds crackle, add the green chillies, curry leaves, tomatoes, brinjals and salt, mix well and sauté on a medium flame for 2 minutes, while stirring continuously.
- Add the turmeric powder, sambhar powder, tamarind water and jaggery, mix well, cover and cook on a medium flame till the brinjal is cooked, stirring once in between.
- Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes, while stirring once in between. Serve hot garnished with coriander.
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