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Kathirikai Rasavangi - Baby Eggplants in Spicy Tamarind Sauce

Sruthis.Kitchen's picture
Baby Brinjals are always special to me and I love them anyway they are cooked. Rasavangi is a spicy tamarind based sauce which when cooked with baby eggplants and dal makes it delicious, nutritious and filling. Serve this with hot steamed rice and papad and it’s something one would love to have again and again.
Ingredients
  Oil 2 Tablespoon, divided
For the dal
  Toor dal 1⁄4 Cup (4 tbs), washed (and drianed)
  Water 1⁄2 Cup (8 tbs)
For the eggplants
  Baby eggplants 4 Medium, slice (1/2 inch thick slices)
  Turmeric powder 1⁄4 Teaspoon
  Peanuts 2 Tablespoon
For the seasoning
  Fenugreek seeds 15 Small
  Chana dal 1⁄2 Tablespoon
  Urad dal 1⁄2 Tablespoon
  Coriander seeds 1⁄2 Teaspoon
  Dry red chillies 7 Small
  Fresh coconut 3 Tablespoon, grated
  Tamarind paste 1 Teaspoon
  Jaggery 1⁄2 Tablespoon, grated
  Salt To Taste
For the tadka
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Curry leaves sprigs 1 Medium
  Cilantro 1 Tablespoon
  Green chillies 4 Small
Directions

MAKING
1. In the pressure cooker pour water and place a bowl in the center, place the dal in the bowl and pour ½ cup of water, close the lid. Allow it to cook until you here 4 whistles.
2. In a saucepan boil the eggplants in ½ cup of water and add turmeric powder and peanut. Cook until the eggplants are 70 percent cooked.
3. In a pan pour 2 teaspoon of oil and over medium heat, add in fenugreek seeds, chana dal, urad dal and coriander seeds, and fry till dals slightly change to golden.
4. Add dry red chilies and fry for few seconds. Add coconut and until fragrant. Once done cool the roasted ingredients.
5. Once cooled blend them in a spice grinder until fine powder, set aside.
6. Once the dal is cooked allow the steam to settle and open the lid. Mash the dal with hand blender or masher until smooth.
7. Add the dal to the eggplants followed by tamarind paste, salt, ground masala and jaggery. Simmer the curry for 5 minutes.
8. In a small tadka pan pour the remaining oil and add the mustard seeds allow it to pop and then add asafoetida, green chilies, curry leaves and cilantro.
9. Pour the seasoning over the simmering curry and turn off the heat.

SERVING
10. Serve with hot steamed rice and papad.

Things You Will Need
Pressure cooker
Frying pan
Spice grinder
Saucepan
Tadka pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tamil
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4.5 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 315 Calories from Fat 142

% Daily Value*

Total Fat 16 g25.4%

Saturated Fat 5 g25.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 116.7 mg4.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 17.5 g69.9%

Sugars 12.2 g

Protein 10 g20.7%

Vitamin A 18.1% Vitamin C 36.7%

Calcium 8.5% Iron 15.9%

*Based on a 2000 Calorie diet

Kathirikai Rasavangi - Baby Eggplants In Spicy Tamarind Sauce Recipe Video