Brinjal Rasavangy, South Indian Brinjal Curry

by Tarla Dalal

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ब्रिंजल रसवान्गी - हिन्दी में पढ़ें (Brinjal Rasavangy, South Indian Brinjal Curry in Hindi)

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Rasavangy literally means brinjals in a fluid gravy. While it is a traditional South Indian recipe, many believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania!

This is an excellent accompaniment for idli or rice .

If you love brinjal, we would love to introduce you to some of our international favourites like Stuffed Bulgur and Brinjal Bake , Smoked Brinjal and Pumpkin Dip with Cucumber Strips , Sautéed Brinjal with Mushroom Sauce and Zucchini and Brinjal Bake .

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Brinjal Rasavangy, South Indian Brinjal Curry recipe - How to make Brinjal Rasavangy, South Indian Brinjal Curry

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 servings (4 serving )
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Ingredients

For The Paste (makes Approx. 1/2 Cup)
1 tsp coconut oil any other refined oil
2 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1/3 cup freshly grated coconut
1/2 tsp asafoetida (hing)

Other Ingredients
1/2 cup toovar (arhar) dal
2 tsp ghee or coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp chopped green chillies
7 to 8 curry leaves (kadi patta)
1/4 cup chopped tomatoes
2 medium brinjals (baingan / eggplant) , cut into quarters
salt to taste
1/2 tsp turmeric powder (haldi)
2 tsp sambhar powder
1 cup tamarind (imli) water
1 tbsp grated jaggery (gur)
2 tbsp finely chopped coriander (dhania) for the garnish

Method

For the paste

Heat the oil in a small pan, add all the ingredients and sauté on a slow flame till they release flavour, while stirring continuously (approx. 5 to 7 minutes).
When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Combine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.
Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.
Heat the ghee in a kadhai and add the mustard seeds.
When the seeds crackle, add the green chillies, curry leaves, tomatoes, brinjals and salt, mix well and sauté on a medium flame for 2 minutes, while stirring continuously.
Add the turmeric powder, sambhar powder, tamarind water and jaggery, mix well, cover and cook on a medium flame till the brinjal is cooked, stirring once in between.
Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes, while stirring once in between. Serve hot garnished with coriander.

Accompaniments

Nutrient values per serving