BRINJAL RASAVANGI

 

I was pondering what to cook for lunch... I flicked through through my recipe diaries and zeroed in on an authentic recipe : Rasavangi. Rasavangi,is an authentic dish from the Tam brahm cuisine. Its mostly prepared using brinjal.This dish,is an integral part of wedding and festival menu in Tanjore. On perusing the recipe, I found the ingredients similar to the one used in sambar. But there are feeble variations, in the ingredients. As gram dal is not used in sambar

 

 

 

 

 

 

 

                                                                                     

 

INGREDIENTS

BRINJAL- 5 NOS (Striped)

GRAM DAL- 2 TBSP

TOOR DAL- 2 TBSP

TAMARIND- GOOSE BERRY SIZE

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

OIL- 1 TBSP

 

FOR THE RASAVANGI PASTE

CORIANDER SEEDS- 5 TSP

 

GRAM DAL-3 TSP

 

TOOR DAL- 3 TSP

 

RED CHILLIES- 5 NOS

 

FENUGREEK SEEDS- 1/2 TSP

 

SOLID ASAFOETIDA- SMALL PIECE

 

COCONUT GRATINGS- 2 TBSP

 

 

 FOR TEMPERING

GHEE- 3 TSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

 

PROCEDURE

 

Soak tamarind in warm water and extract syrup and keep it aside. Soak gram dal in hot water and keep it aside for thirty minutes till it softens.

 

In pressure cooker,take the soaked gram dal,tur dal (doesn't need soaking) and steam cook for four whistles and switch off.

 

In a pan add a teaspoon of oil and roast coriander seeds.gram dal,red chillies,fenugreek seeds and on cooling,grind it along with coconut gratings to paste using little water.

In the same pan,add the remaining oil and add chopped brinjal,salt and fry till the veggie gets cooked.

Add tamarind syrup,turmeric powder over the sauteed veggie and boil till the raw smell of the syrup goes off.

 

Now,transfer the steamed lentils over the tamarind syrup. Add the rasavangi masala paste and simmer in mild heat till the ingredients blend well and becomes a homogeneous mixture.

 

Prepare the seasoning and add it to the rasavangi  and serve with plain rice.