Rasavangi aka brinjal stew. A lovely south Indian dish. An easy dish. Goes well with rice, a great accompaniment to dosas, idlis and even chapattis. Here is how I made it:
To roast and grind:
Coriander seeds - 2 tbsp
Coconut - 2 tbsp
Red chillies - 5 to 6
Chana dal - 2 tbsp
Others:
Brinjal (eggplants to those in the US) - 4 to 5 small. If using the longer variety that you get in the US, one long brinjal will do.
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dried red chillies - 4 to 5
Tamarind concentrate - 1/2 tsp
Salt - 2 tsp or according to taste
Cooked toor dal - 1/4th cup
Oil - 1 tsp
Optional : Jaggery - a pinch or according to taste
How to make:
- Lightly roast and grind the ingredients to a coarse powder in a dry grinder. Keep aside.
- In a medium-sized deep skillet, add a little oil. Splutter mustard seeds and urad dal. Add red chillies. Saute for a minute.
- Add the cut brinjals and roast well (Deep roasting will certainly help the brinjal haters, at least a tad bit!!)
- Add two cups water. Add tamarind. Boil well.
- Now add ground items and salt. Mix well. Cook for 2 minutes.
- Add cooked toor dal. Mix well.
- Optional : add a pinch of jaggery. Stir well.
We loved it, loved it, loved it!!!
The dish should be a little thick in consistency. Grinding chana dal should take care of this. I never thought I would like jaggery in any dish!! I tried it for a change and totally loved the sweet tinge to the dish. I don't think I will ever change the way I make this. Even for those of you who hate brinjal, I suggest you try this one. May be, you would like it too.
This was one of my entries to the Think Spice event started by Sunita of Sunita's world hosted by Seduce your tastebuds this time around. The theme this time is tamarind!!!
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