

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 the long variety. Rasavangi is made almost once in a week in my household.


Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
cup
|
- 4 Chilly Red
- 2 tsp Coriander Seeds
- 2 tsp black pepper
- 1 tsp Cumin / Jeera
- 2 tsp Channa dal
- 1/2 cup coconut Grated
- 1/4 cup Brinjal Long Purple
- 1/4 cup Tur Dal (cooked)
- 1/4 tsp turmeric Powder
- 1/2 tsp mustard
- 1 pinch asafoetida
- 2 tsp Oil
- a few curry leaves
- to taste salt
- 1/2 lemon
- A Few coriander leaves
Ingredients
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- 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.
- Now dry roast coconut on low flame.
- Put all the ingredients in a blender.
- Grind coarsely.
- In a pan add oil and mustard to splutter.Add cut brinjals.
- Add water just enough to immerse them followed by salt,turmeric powder,sambhar powder,salt,asafoetida and curry leaves.
- Cook till brinjals turn mushy.Add the ground spice powder.
- Keep cooked tur dal ready.
- Add cooked dal to the mixture.
- Add lime juice.
- Garnish with coriander leaves.
- Brinjal Rasavangi is ready to relish.
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.