Kathirikkai rasavangi recipe

BRINJAL RASAVNGI.
This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.
Also check out my

INGREDIENTS

BRINJALS 5-6 NO.
TOOR DHAL (COOKED) 1 CUP
TAMARIND WATER 3/4CUP
URAD DHAL 1 TBLSP
CHANNA DAL 1/2 TBLSP
CORIANDER SEEDS(DHANIA) 1 TBLSP
COCONUT (GRATED) 2 TBLSP
REDCHILLI 4 NO
SAMBHAR POWDER 2TSP
SALT AS NEEDED
TUMERIC POWDER A PINCH
ASAFOETIDA A PINCH
JAGGERY 1/4 TSP
MUSTARD SEEDS 1/2 TSP
OIL 1 TSP

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METHOD:

  • Slit the brinjals lengthwise and soak it in water(to retain the colour)

slit brinjals

  • Soak the tamarind in warm water for 10 minutes and extract water from that .
  • In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
  • Fry until it turns into a nice golden brown colour.
  • Allow it to cool and grind it into a fine paste along with coconut.

masla paste

  • Heat the kadai and add the remaining oil and add the mustard seeds.
  • When it splutters add the brinjals to this.
  • Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

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  • Allow this to boil for 7-9 minutes till the brinjal gets cooked.
  • When it is done add the cooked toor dhal.
  • Now add the ground paste to the rasavangi.
  • If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

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  • Add the jaggery to this  and switch off the flame.
  • Mix nicely and add curry leaves to this.
  • Serve hot  with rice.

kathirikkai rasavangi

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