Egg Plant/Brinjal Rasavangi

It is a traditional and authentic South Indian recipe. It is simple and easy to prepare. It is nothing but kootu. 

This goes well with steamed white rice/chapatti/roti/dosa/idli…

Ingredients

Egg Plant/Brinjal/Kathirikai – 1 (I used the big one)

Chopped Onions – 1 (big)

Chopped Tomato – 1(big)

Toor Dal – ½ cup

Tamarind – gooseberry sized ball

Turmeric powder – ½ tsp

Salt to taste

Jaggery – a pinch

To Roast and Grind

Dry Red Chiilli –7

Urad Dal – 3 tsp

Coriander Seeds – 2 tsp

Hing – ¼ tsp

Grated Coconut- ¼ cup

(To Temper)

Mustard Seeds – 1 tsp

Urad Dal- ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Oil – 2 tsp

Method

Wash and soak the toor dal for about 20 min in hot water. And soak tamarind in hot water for at least 15 min. Then extract the juice and keep it aside.

Wash the brinjal and chop into small pieces. 

In a pan, heat oil and add the ingredients which are under for roast and grind and saute it for few seconds. Then let it cool and grind it as fine powder.

In a pressure cooker, add the soaked dal, salt with pinch of hing and 3 cups of water and cook this until 3 whistles comes out.

Once it done, let it be for few minutes. In a kadai, heat oil. Add chopped onions and fry for few min.

Then add chopped tomatoes and fry till it becomes mushy. Now add chopped egg plant and saute well.

Add cooked dal, ground masala and excess water and keep cook for another 2 to 3 whistles comes out.

After that add the grated jaggery  into this curry

In another pan, heat oil. Add the ingredients which are under to temper and sauté it for few sec. And transfer these tempering items into eggplant rasavangi.

Garnish with chopped coriander leaves. Serve Eggplant Rasavangi with hot steamed rice.