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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INGREDIENTS

TO ROAST AND GRIND

Red Chilly	4
Coriander Seeds	2 tsp
Black Pepper	2 tsp
Cumin/Jeera	1 tsp
Channa Dal	2 tsp
Grated Coconut	1/2 cup

OTHER INGREDIENTS

Long Purple Brinjal	1/4 cup
Tur Dal(cooked)	1/4 cup
Sambhar Powder	1/2 tsp
Turmeric Powder	1/4 tsp
Mustard	1/2 tsp
Asafoetida	a pinch
Oil	1 tsp
Coriander Leaves	a few
Curry Leaves	a few
Salt	to taste
Lemon	1/2

 

 

 

HOW TO MAKE

• 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 grated coconut on low flame.Put all the ingredients together in a blender and grind coarsely once cooled.

• In a pan add oil and mustard seeds to splutter.Add now cut brinjals.Add water just to immerse them followed by salt,turmeric powder,sambhar powder,asafoetida ,curry leaves and salt.Cook till soft and tender.Add now freshly ground masala and curry leaves.

• Add cooked dal to the above mixture and mix well.Add lime juice and garnish with curry and coriander leaves.

• Brinjal rasavangi is ready to relish.

               

 

 

Notes
1.You may use a gooseberry size tamarind ball and extract it's juice instead of lemon.
2.The roast and ground masala can be made a little more and stored in the fridge and can be used to prepare a variety of dishes like arachuvita sambhar and many more.
3.You can use ash gourd and green tomato instead of brinjal .

 

 

                                                                                                              

 

       

                                                                                                     

                                                                                             

 

                                                                                                 

 

                                                                                                                  

 

 

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