Kathrikkai rasavangi recipe
Traditional brinjal gravy with freshly ground spices
Servings: 4
Ingredients
- 5 small brinjals
- 1.5 cups tamarind extract from small lemon sized tamarind
- ½ cup toor dal
- 1 tsp turmeric powder
- 2 tsp oil
- ½ tsp mustard seeds
- Few curry leaves
To grind
- 2 tsp oil
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- 1 tsp urad dal
- ½ tsp pepper
- 6-7 red chilis
- ¼ cup coconut
Instructions
- Cut the brinjals into medium thin slices.5 small brinjals
- Put them into water till you use, to avoid discoloration.
- Cook ½ cup of toor dal in 1 cup of water. Add ½ tsp of turmeric powder.
- Cook for 3-4 whistles and mash it well and keep aside.
- Soak a small lemon sized tamarind and extract 1.5cups of tamarind juice.
- In a pan add 2 tsp oil and add the chana dal, coriander seeds, urad dal, pepper and red chilis.1 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp urad dal, ½ tsp pepper, 6-7 red chilis
- Roast till golden brown.
- Switch off and add the coconut to this.
- Once it is cool grind into a smooth paste by adding little water.
- Keep this aside.
- In a pan add the cut brinjals and add the tamarind water to this.
- Add ½ tsp turmeric powder and salt.
- Let this boil for 7-9 minutes.
- Ensure the brinjals are not over cooked.
- Now add the cooked toor dal to this.
- Add the ground coconut paste.
- Mix well without any lumps.
- Add ½ cup water to adjust the consistency.
- Let this boil for 2-3 minutes.
- Switch off the flame.
- In a pan add 2 tsp oil and add mustard seeds and curry leaves.
- Let the mustard splutters.
- Switch off and add to the rasavangi.
- Mix well. Kathrikkai rasavangi is ready.
- Serve with hot rice.
Notes
1. You can replace kathrikkai with ash gourd | white pumpkin too.
2. Kathirikai rasavangi pairs well with hot rice and potato curry.
2. Kathirikai rasavangi pairs well with hot rice and potato curry.
