Kathirikai Rasavangi - Baby Eggplants in Spicy Tamarind Sauce

Sruthis.Kitchen's picture

Sep. 02, 2013

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 its something one would love to have again and again.


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



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.


10. Serve with hot steamed rice and papad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 315Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 116 mg4.83%

Total Carbohydrates 38 g12.7%

Dietary Fiber 17 g68%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet