KATHIRIKKAI RASAVANGI RECIPE

BRINJAL RASAVNGI.
         This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.
Also check out my

• Poosanikai puli kootu
• Arai puli kuzhambu

INGREDIENTS

BRINJALS	5-6 NO.
TOOR DHAL (COOKED)	1 CUP
TAMARIND WATER	3/4CUP
URAD DHAL	1 TBLSP
CHANNA DAL	1/2 TBLSP
CORIANDER SEEDS(DHANIA)	1 TBLSP
COCONUT (GRATED)	2 TBLSP
REDCHILLI	4 NO
SAMBHAR POWDER	2TSP
SALT	AS NEEDED
TUMERIC POWDER	A PINCH
ASAFOETIDA	A PINCH
JAGGERY	1/4 TSP
MUSTARD SEEDS	1/2 TSP
OIL	1 TSP

METHOD:

• Slit the brinjals lengthwise and soak it in water(to retain the colour)

• Soak the tamarind in warm water for 10 minutes and extract water from that .
• In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
• Fry until it turns into a nice golden brown colour.
• Allow it to cool and grind it into a fine paste along with coconut.

• Heat the kadai and add the remaining oil and add the mustard seeds.
• When it splutters add the brinjals to this.
• Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

• Allow this to boil for 7-9 minutes till the brinjal gets cooked.
• When it is done add the cooked toor dhal.
• Now add the ground paste to the rasavangi.
• If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

• Add the jaggery to this  and switch off the flame.
• Mix nicely and add curry leaves to this.
• Serve hot  with rice.