This is a very traditional and authentic Tamil Brahmin recipe prepared with brinjals. I love traditional recipes very much and very particular that these recipes should be treasured. Today we will learn how to prepare Brinjal Rasavangi following our easy recipe with step by step pictures.
Let us divide this recipe into 4 steps to make it easier- Preparation of podi, cooking dal, cooking brinjals and mixing all the 3 together.
Heat a tsp of oil in a kadai, add coriander seeds, bengal gram (channa dal), red chilli, raw rice and saute until dal turns light brown, then add coconut and fry until it changes color. Dry grind it and keep it aside.
Wash and cut brinjals lengthwise.
Pressure cook dal and black channa for 3 whistles. Mash dal alone well and keep it ready.(soaking dal for 10-15 minutes in hot water before cooking reduces cooking time and saves fuel)
Soak tamarind in warm water for 15 minutes, extract the juice, discard the pulp and keep it ready. (around 1 cup of tamarind extract)
Now the brinjals, cooked dal, rasavangi powder and tamarind extract are all ready. Let us start preparing the main dish.
Cook brinjal in very less water adding turmeric powder, needed salt and hing. Once slightly cooked, add tamarind water and cook the brinjals until soft.
Once the brinjals are cooked, add cooked black channa and tur dal.
Then add rasavangi powder/podi and cook until everything get blended well. That’s it.
Now we will do the seasoning – Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi. Mix well and serve with rice.
I do not prepare sambar or rasam when I prepare this. I prepare any vegetable curry and thogayal or just papads and thogayal. Enjoy this traditional and delicious brinjal dish prepared with just 3 tsp of oil.
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