Brinjal Rasavangi (Subbus Kitchen)

Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals. We can also make rasavangi with white pumpkin. My MIL used to make this once a week. Simple and easy to make kuzhambu variety. We can mix this yummy Brinjal Rasavangi with hot rice and enjoy with any veg curries...

Brinjal Rasavangi
Preparation and Yield:
Preparation time 10 mins
Cooking Time 25 mins
Servings 4

Brinjal Rasavangi

Ingredients:
Thurdal 1/2 Cup
Brinjal 1/4 Kg
Tamarind 1 lemon size
Turmeric Powder A Pinch
Salt To Taste
Channa dal 2 tablespoon

Ingredients for Grinding:
Red Chilli 6
Grated Coconut 1/2 Cup
Coriander Seeds 2 tablespoon
Channa dal 1.5 tablespoon
Oil 1 tablespoon

For Seasoning:
Oil 1 tablespoon
Mustard Seeds 1 teaspoon
Urdal 2 teaspoon
Curry Leaves few

Brinjal Rasavangi
Method:

Cook the thurdhal in the pressure cooker till it is soft

Soak the tamarind in water for 10 mins and extract the juice

Soak the channa dal for 10 mins in water. Finley chop the brinjal vertically and keep it aside.

Heat oil in pan, add red chilli, coriander seeds, channa dal and fry till the dal turns golden brown color. Take this in a mixer. Add grated coconut along with hing and fry it till the coconut turns golden brown color and add this to the mixer

Grind all these ingredients in the mixer to a nice paste.

Add chopped brinjals in a pan and add soaked channa dal and water along with turmeric powder till the brinjal is cooked completely. Once the brinjal is half-cooked, add tamarind juice along with salt and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.

Add the mashed thurdhal and ground paste and stir well and when the rasavangi starts to boil, remove from flame.

Pour the oil in the pan, add the mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add the urdhal and fry it till it becomes golden color. Add curry leaves and and fry it and add it to the cooked rasavangi.

Kathirikai(Brinjal) Rasavangi is ready to serve.

Brinjal Rasavangi