December 15, 2015

RASAVANGI

Ingredients:
Brinjal - 250 gms
Channa dal - 3 tbsp
Urad dal - 4 tbsp
Coriander seeds - 3 tbsp
Red chillies - 10
Cinnamon pieces - 2
Cloves - 2
Fresh or dry coconut - 3 tbsp
Jaggery- 1 tbsp
Tamarind - 1/2 lemon size
Salt to taste
Mustard seeds - 1/8 tsp
Urad dal - 1/4 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/8 tsp
Curry leaves - few
Oil - 4 tbsp

Method:

  • Wash and cut the brinjals into 1" pieces and keep them in salted water.
  • Extract juice from tamarind.
  • Dry roast channa dal, urad dal, coriander seeds, red chillies, cinnamon and cloves.
  • Grind them with coconut to make little coarse powder.
  • Heat oil in kadai, add urad dal, mustard, cumin, fenugreek, red chilli and curry leaves. Fry them.
  • Add brinjal pieces; fry for few minutes.
  • Add tamarind juice and cook till done.
  • Add ground powder, salt, jaggery and stir well. Cook another 5 minutes in low flame.
  • Serve with rice or chapati.
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