Rasa Vangi / Brinjal gravy

Rasa vangi / Brinjal gravy

 

Tur dal :  4 tbsp

Vangi / Brinjal : 1 cup ( chopped )

Chana dal – 1.5 tsp

Coriander seeds -  2 tsp

Red chilly – 2

Coconut grated – 2 tsp

Mustard – ½   tsp

Fenugreek seeds – 1 pinch

Hing ( katti perungayam ) – 2 pinches

Curry leaves : few

Jaggery powder :  ¼  tsp

Turmeric powder: 2 pinches

Tamarind paste : ½  tsp

Salt to taste

Water : 2.5 cups

 

1.  Soak Tur dal for 30 mts. . Grind it coarsely in low speed, in mixie.

2.  Dry fry fenugreek seeds and keep it aside.

In  1/2   tsp of oil,  fry Coriander seeds, Chana dal, Red chilly , Hing , Curry leaves , coconut and grind with fenugreek seeds to a powder.

3.  In a pan saute brinjal for a couple of mts .

4.  In a vessel add sauted brinjals ,  coarsely ground tur dal, ground powder , tamarind paste , turmeric powder , salt to taste , jaggery powder , water and mix well.

5.  Keep the vessel in cooker and cook for 3 whistles. 

6.  After opening mix nicely .  Consistency should be little bit watery than kootu .

7.  Temper with mustard seeds and garnish with curry leaves.

Serve with hot rice.

 

  Poosanikai  Ras  /  Ash gourd gravy :

Replace Brinjal with Ash gourd .  No need to saute ash gourd before cooking.

 

Variation :   

You can Omit adding Tur dal coarsely ground paste in the beginning .  Add the cooked and mashed,  half a cup of Tur dal at the end and give a boil.