Brinjal Rasavangi recipe | Kathirikai Rasavangi
Brinjal Rasavangi Recipe | Kathirikai Rasavangi Recipe – Yummy Tamil style brinjal gravy made with freshly roasted and ground masala served with plain rice adding ghee.
Servings: 3 people
Ingredients
Main Ingredients
- 5 Brinjal ( chop into bite sized cubes )
- 2 tbsp Toor dal
- Salt & water as needed
- ⅛ tsp Turmeric powder
To roast and grind
- 1 tsp Cooking oil
- 1 tbsp Coriander seeds
- 1.5 tsp Urad dal
- 1.5 tsp Chana dal
- ¼ cup Grated coconut
- 4 Red chillies ( use 3 for less spice)
- ¼ tsp Fenugreek seeds / Vendhayam
- 2 pinch Hing/Asafetida
To temper
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- Curry leaves few
- 1 tbsp Grated coconut (optional)
- Coriander leaves few to garnish
Instructions
- Wash and soak toor dal in required water for 15 minutes. In the mean time, wash and chop the brinjal into small cubes & keep it immersed in water to prevent discoloration.
- In a pan, heat a tsp of oil and roast the coriander seeds, urad dal, chana dal, methi seeds & red chillies adding hing. Add grated coconut, roast it lightly and grind them to a smooth paste adding little water. Set aside. Rasavangi masala is ready.
- In a wide bowl, take the soaked toor dal. Add enough water & cover cook for sometime around 10 minutes. Add chopped brinjal pieces and cook till it turns soft but it should retain its shape. While cooking, add turmeric powder & salt. ( U can add 1/2 tsp of sambar powder if you want more flavour).
- Now add the ground paste, a pinch of jaggery, tamarind extract and little water. Boil for sometime and switch off the flame.
- In a tadka pan, heat oil and splutter mustard seeds, urad dal and curry leaves. Add grated coconut and roast till golden. Add to Rasavangi and garnish with coriander leaves. Mix with plain rice adding few drops of ghee! Enjoy !
Notes
For variations, my MIL adds soaked chana dal instead of toor dal.
Sambar powder is not needed for authentic Rasavangi recipe. But you can add it for enhanced flavor.
The same recipe can be used for making Poosanikai rasavangi. Just replace Brinjal with Ash gourd.
Some people also use pepper corns while roasting the dals. But we don't use it.