BRINJAL RASAVANGI/KATHIRIKAI RASAVANGI RECIPE

• Brinjal – 5 nos ( chop into bite sized cubes)
• Chana dal/Kadalai paruppu OR Toor dal – 2 tbsp
• Tamarind – Big gooseberry size
• Salt & water – as needed
• Turmeric powder – 1/8 tsp
• Jaggery – a pinch.

To roast and grind

• Coriander seeds – 1 tbsp
• Urad dal – 1.5 tbsp
• Grated coconut -1/4 cup
• Red chillies – 4 nos ( use 3 for less spice)
• Hing/Asafetida – 2 big pinches

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – few
• Coriander leaves – few to garnish

• Wash and soak chana dal in required water for 15 minutes.In the mean time,wash and chop the brinjal into small cubes & keep it immersed in water.

• In a pan,heat a tsp of oil and roast the coriander seeds,urad dal & red chillies adding hing.Add grated coconut,roast it lightly and grind them to a smooth paste adding little water.Set aside.

• In a wide bowl,take the soaked chana dal.Add enough water & cover cook for sometime around 10 minutes.Add tamarind extract, 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 u want more flavour) .

• Now add the ground paste,a pinch of jaggery and little water.Boil for sometime and switch off the flame.Temper at the end. Garnish with coriander leaves.

• Mix with plain rice adding few drops of ghee!
  Enjoy !

• U can replace brinjal with ash gourd.
• Replace chana dal with toor dal.
• Sambar powder is optional as it is not aaded in authentic rasvangi.Instead u can add some powdered roasted pepper corns.