Brinjal Rasavangi-Kathirikai (eggplant) Rasavangi Recipe

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.

Kathirikai Rasavangi-Brinjal Rasavangi

 Prep Time : 15 mins

Cook Time : 20 mins
Serves: 2-3
Recipe Category: Side Dish
Recipe Cuisine: South Indian-Tamil Brahmin
Author:

   Ingredients needed

   Brinjal -1/4 kg/250 grams or 6 medium sized brinjals
   Tamarind – gooseberry sized ball
   Turmeric powder – a pinch
   Hing/asafoetida – a pinch
   Black channa/kothu kadalai – 1/4 cup (soaked overnight)
   Tur dal – 1/4 cup
   Salt needed

   For Rasavangi Podi

   Oil -1 tsp
   Coriander seeds -1 tbsp
   Bengal gram/Kadalai paruppu – 2 tsp
   Red chillies – 4-5
   Raw rice – 1 tsp (used for thickening)
   Grated coconut – 1/4 cup

   For the seasoning

   Oil – 2 tsp
   Mustard seeds – 3/4 tsp
   Urad dal -1/2 tsp
   Red chilli -1
   Curry leaves -few

Preparation 

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.

Method

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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