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Brinjal Rasavangi Recipe

3 years ago

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 Brinjal Rasavangi
Rasavangy literally means brinjals in a fluid gravy. While it is a traditional south indian recipe, many believe that it demonstrates a strong maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! this is an excellent accompaniment for idli or cooked rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
For The Paste (makes Approx. 1/2 Cup)
Other Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
MetricUS Imperial
Ingredients
For The Paste (makes Approx. 1/2 Cup)
Other Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the paste
  1. Heat the oil in a small pan, add all the ingredients and sauté on a slow flame till they release flavour, while stirring continuously (approx. 5 to 7 minutes).
  2. When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
How to proceed
  1. Combine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.
  3. Heat the ghee in a kadhai and add the mustard seeds.
  4. When the seeds crackle, add the green chillies, curry leaves, tomatoes, brinjals and salt, mix well and sauté on a medium flame for 2 minutes, while stirring continuously.
  5. Add the turmeric powder, sambhar powder, tamarind water and jaggery, mix well, cover and cook on a medium flame till the brinjal is cooked, stirring once in between.
  6. Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes, while stirring once in between. Serve hot garnished with coriander.

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