BRINJAL RASAVANGI ( South Indian Tamil Brahmin recipe )





A popular side dish prepared by many South Indian Tamil Brahmin households and a traditional dish that should be preserved as we notice many youngsters preparing dishes other than those prepared by their grandmas. . Another yummy way of making the brinjals which is not favored by many  as a vegetable . Delicious rasavangi can be made with ash gourd  pumpkins too.

Some add some peanuts too in this dish for a crunch . Another way is to add some 1-2 tbsp of Chana dal along with brinjals while cooking which makes it nice and gives  a bite here  and there in the dish . 

Make this dish gravy consistency to suit your preference . I do not like to  make it like a sambar , rather like a thick gravy . Now to the recipe ....



Ingredients

2 cups washed cubed or cut into strips brinjals .
3/4 cup cooked toor dal / red gram dal
Arecanut size tamarind lump or 2 tbsp tamarind paste
Salt as required
1 tsp jaggery 

To roast and grind.

2 tsp Chana dal
2 tsp udad dal 
2 tsp coriander seeds
8 red chillies 
1/2  of a medium size fresh coconut



To temper 

1/2 tsp mustard seeds
1 tsp black gram ( split udad dal )
Asafoetida powder
Curry leaves
1-2 tsp sesame oil 

Method

In a pan with little oil roast the ingredients mentioned in roast and grind , add grated coconut at the end to avoid burning .
Remove ingredients and keep aside to cool . Grind with little water to make a coarse paste . Keep aside till needed .

In a pan add the tamarind water after extracting around 1 1/2 cups just to immerse. the chopped brinjals , add a pinch of turmeric powder , asafoetida powder and some curry leaves . 

Meanwhile cook the toor dal  and keep it mashed aside in a bowl  when cooled till required .
The brinjals will cook quickly so keep an eye not to make it too mushy .

Add the ground paste to the mixture boiling and add the cooked dal now,
Mix well and keep for 2-3 more minutes for the rasavangi to get the flavors blended well .lastly add the jaggery ( skip if you don't like ) 

Temper with  mustard seeds spluttered in sesame oil with split udad dal and some red chilies if you like.
Add more curry leaves for garnishing .

Enjoy with rice or rotis .