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Brinjal Rasavangy


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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.

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Makes 4 servings
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Ingredients


For The Paste (makes Approx. 1/2 Cup)
1 tsp coconut oil or any other refined oil
2 whole dry Kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1/3 cup freshly grated coconut
1/2 tsp asafoetida (hing)

Other Ingredients
1/2 cup toovar (arhar) dal
2 tsp ghee or coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp chopped green chillies
7 to 8 curry leaves (kadi patta)
1/4 cup chopped tomatoes
2 medium brinjals , cut into quarters
salt to taste
1/2 tsp turmeric powder (haldi)
2 tsp sambhar powder( optional)
1 cup tamarind water
1 tbsp grated jaggery (gur)
2 tbsp finely chopped coriander (dhania) for the garnish

Method
For the paste
  1. 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).
  2. When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed
  1. Combine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.
  3. Heat the ghee in a kadhai and add the mustard seeds.
  4. 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.
  5. 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.
  6. 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.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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