BRINJAL RASAVANGI

This recipe is known to all Tamil brahmin households and it comes under the category of kootu/stew.Why it got it’s name i don’t have the slightest clue, but I presume it’s because of the juicy texture the brinjal imparts to the gravy. It is a favourite dish of both my husband and my dad.This can be made using white pumpkin aka ash gourd.It can be used as a side dish or can mix it with rice.There are various brinjals available in the market, long ones round ones which are green or purple.You can use use any of these.I have used long purple variety. Rasavangi is made almost once in a week in my household.

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BRINJAL RASAVANGI

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side dish

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south indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cup

Ingredients

TO ROAST AND GRIND

• 4 Chilly Red
• 2 tsp Coriander Seeds
• 2 tsp Black Pepper
• 1 tsp Cumin / Jeera
• 2 tsp Channa Dal
• 1/2 cup Coconut Grated
• OTHER INGREDIENTS
• 1/4 cup Brinjal Long Purple
• 1/4 cup Tur Dal (cooked)
• 1/2 tsp Sambhar Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Mustard
• 1 pinch Asafoetida
• 1 tsp Oil
• a few Coriander Leaves
• a few Curry Leaves
• to taste Salt
• 1/2 Lemon

Course side dish Cuisine south indian Prep Time 10 minutes Cook Time 15 minutes Servings cup Ingredients TO ROAST AND GRIND 4 Chilly Red 2 tsp Coriander Seeds 2 tsp Black Pepper 1 tsp Cumin / Jeera 2 tsp Channa Dal 1/2 cup Coconut Grated OTHER INGREDIENTS 1/4 cup Brinjal Long Purple 1/4 cup Tur Dal (cooked) 1/2 tsp Sambhar Powder 1/4 tsp Turmeric Powder 1/2 tsp Mustard 1 pinch Asafoetida 1 tsp Oil a few Coriander Leaves a few Curry Leaves to taste Salt 1/2 Lemon

Instructions

1. Cook tur dal until mushy say for 3 to 4 whistles in a pressure cooker by a pinch of turmeric powder.Dry roast all the ingredients given in the to roast and grind table except coconut.Keep aside.

   
2. Now dry roast coconut on low flame.

   
3. Put all the ingredients in a blender.

   
4. Grind coarsely.

   
5. In a pan add oil and mustard to splutter.Add cut brinjals.

   
6. Add water just enough to immerse them followed by salt,turmeric powder,sambhar powder,salt,asafoetida and curry leaves.

   
7. Cook till brinjals turn mushy.Add the ground spice powder.

   
8. Keep cooked tur dal ready.

   
9. Add cooked dal to the mixture.

   
10. Add lime juice.

    
11. Garnish with coriander leaves.

    
12. Brinjal Rasavangi is ready to relish.

    

Recipe Notes

Notes

You may use a gooseberry size tamarind ball and extract it's juice in place of lemon.

The roast and ground masala can be made and stored in the fridge and can be used to prepare a variety of dishes like, arachuvitta sambhar, brinjal podi curry and many more..

You can use ash gourd and green tomato instead of brinjal.