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KATHIRIKKAI RASAVANGI/ Baby Eggplants in Spicy Tamarind : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Cooking Instructions

Brinjal Rasavangi

This is a very traditional and authentic Tamil Brahminrecipe prepared with Brinjals. Simple recipe and easy to cook also. Enjoy!

Small Indian Brinjals                         6 no.
Cow peas (Karamani  )                       1/4   cup
Tovar Dhal                                         1/4 cup
Grated Ginger                                   2Tbsp.
Curry leaves                                      few
Salt                                                    to taste
Turmeric Powder                              ¼ Tsp.
Tamarind                                           ahalf lime size

For Grinding
Coconut oil                                          ½ Tsp.
Coriander seeds                                1 Tbsp.
Chenna dhal                                        1 Tsp.
Urdh dhal                                           1Tsp.
Shredded coconut                             1/4 cup
Curry leaves                                      few
Red chilies                                         5 nos. 
Asafetida powder                           ½ Tsp.

For Tadka

Coconut oil                                         1 Tsp.
Mustard Seeds                                 ½ Tsp
Red chilies                                         2 no.
Curry leaves                                     few.

  • Soak the cow peas & Tovar dhal in hot water for 1hour. Cook it in the pressure cooker for 3 whistles, set aside.
  • Soak tamarind in 1 cup of hot water for 15 minutes andextract the juice. Keep aside.
  • Fry all grinding ingredients in coconut till they turnlight brown. Grind to a fine paste by adding little water when completelycooled.
  • Now wash and cut the Brinjals into medium size cubes.
  • Heat a oil in  apan, fry the Brinjals pieces for 2 minutes in a slow heat.
  • Now add tamarind water, turmeric powder, cooked dal andsalt and bring to boil.
  • When brinjals are cooked, add the grounded paste and mixwell and cook for 8 minutes in a slow heat. Now turn off the heat.
  • Heat a oil in a kadai , season with all tadka and add tothe rasavangi and mix well.
  • Now Kathirikai Rasavangi is ready to serve. Serve withsteaming rice.

  • You can substitute ash gourd/winter melon for eggplant inthis recipe.

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