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Brinjal Rasavangy

South Indian Recipes

Procedure:

Ingrediants :

To Make Paste

2 tsp oil

1 cup freshly grated coconut

4 dry Kashmiri red chillies

2 tbsp coriander seeds

1 tsp hing (asafetida)

Remaining Ingredients

1 cup toovar dal

3 tsp ghee or any other refined oil

2 tsp mustard seeds

2 tsp chopped green chillies

10 curry leaves

1 cup chopped tomatoes

4 brinjals (medium size)

1 tsp turmeric powder

3 tsp sambhar powder

2 cup tamarind water

11/2 tbsp grated jaggery

3 tbsp chopped coriander

Salt to taste


Directions :

Paste

Heat the oil in a pan and add all the ingredients (freshly grated coconut, Kashmiri red chillies, coriander seeds and hing) to it. Fry them under low flame for few seconds, till the raw flavours fade away.

Cool the item for few seconds and later add 3 tbsp of water and grind it to a smooth paste.

Remaining Process

Boil the toovar dal with 2 cup of water in the pressure cooker for about 4 whistles. After is done, keep the boiled dal aside.

Heat the ghee or oil in a vessel and fry the mustard seeds. Later add green chillies, curry leaves, tomatoes, brinjals plus salt. Cook the entire dish on a medium flame for about 2-3 minutes. Stir continuously while cooking.

Now, add the turmeric powder, sambhar powder, tamarind water and grated jiggery and mix them well. Cover the vessel and cook on a medium flame till the brinjal is finely cooked.

Add the boiled dal and paste to it. Mix well.

Cook the entire item at medium heat for about 10 minutes.

Later, garnish it with fresh coriander.

‘Brinjal Rasavangy’ is ready!!!


 
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