BRINJAL RASAVANGI
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
TO ROAST AND GRIND
- 4 ChillyRed
- 2tsp Coriander Seeds
- 2tsp Black Pepper
- 1tsp Cumin / Jeera
- 2tsp Channa Dal
- 1/2cup CoconutGrated
- OTHER INGREDIENTS
- 1/4cup BrinjalLong Purple
- 1/4cup Tur Dal(cooked)
- 1/2tsp Sambhar Powder
- 1/4tsp TurmericPowder
- 1/2tsp Mustard
- 1pinch Asafoetida
- 1tsp Oil
- a few Coriander Leaves
- a few Curry Leaves
- to taste Salt
- 1/2 Lemon
Instructions
- 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.
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..
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You can use ash gourd and green tomato instead of brinjal.