Brinjal Rasavangi

This dish is dedicated to my Mom who is a wonderful cook. Every dish of hers is finger licking lip-smackingly tasty.

This dish tastes yummy with hot steamed rice with a dollop of ghee and vendakkai (Bindi) deep fried.
Even people who may not like brinjal will love this dish.

Ingredients:

1/4 kg tender brinjals cut into small pieces.
(Keep them soaked in water or else they will become black)
Toor dal 1/2 cup
1/2 lemon size Tamarind
Salt to taste
2 tbsn kabuli chana


For paste:
2 tbspn Dhaniya seeds
1.5 tbspn Channa dal(kadalaparuppu)
5 Red chillies.
1/4 cup Coconut , desiccated

For garnish:
1/2 tbsp Oil
1tsp Mustard
1 sprig curry leaves
A pinch of hing

Method

Cook toor dal in pressure cooker, mash and keep aside.

Soak 2 tbspn Kabuli channa overnight and pressure cook until tender.

Soak the Tamarind with salt and extract the juice.

Roast the dhaniya, channa dal, red chillies and grind into paste.

Roast the coconut in a drop of ghee and keep aside.

Cut brinjal and cook halfway with soaked Kabuli channa.

Add Tamarind juice and cook till soft.

Add the mashed toordal the paste and let it cook for five minutes.

Season with roasted coconut, mustard seeds, hing and Curry leaves.

Kathrikkai rasavangi is ready to serve.