January 15, 2017

Kathirikai Rasavangi (eggplants cooked with toor dal & tamarind)

How to make Kathirikai/Brinjal Rasavangi


The "Samaithu Paar" books by S. Meenakshi Ammal were the first cookbooks my mom bought for me, to take with me into my newly wedded life. At that time, I had no clue how important these books were going to be for me, when I was all alone & far away from mom with no clue on how to cook. Boy! Some of the recipes truly saved my day during my first year of marriage. Especially, when I found that my hubby had been cooking for a few years and was a more experienced & better cook than me. Through trial & error, the recipes in the book taught me how to cook some traditional/homestyle recipes. Rest assured, you will be seeing quite a few recipes from this series throughout the year in my space. Sharing this healthy homestyle recipe with my friends at Valli's CCC# 40: January -- Week 2. The ingredients in this recipe reminds me of this delicious Paavakkai Pitlay, somehow.  





Ingredients:

350 gms of tender eggplants/kathirikai, sliced
3/4th cup Toor dal/Red gram dal - pressure cooked until soft
1 lime sized ball of tamarind, juice extracted
1/4 tsp turmeric powder
salt to taste
2 tbsp, oil

To roast & grind:

2 tbsp Kadalai paruppu/Bengal gram
3 tbsp coriander seed
6 dried red chillies
4 tbsp grated coconut
1 tbsp, oil

For tempering:

1 tsp mustard seeds
1 tsp ulutham paruppu/black gram dal
1/8th tsp asafoetida powder
a sprig of curry leaves
2 red chillies
1 tbsp, oil





Stove top method:


  • Using a thick bottom pan, roast the bengal gram dal, coriander seeds, red chillies and grated coconut using a little oil, until crisp & aromatic. Let cool & powder finely & keep aside.
  • Cut the eggplant into slices. Heat oil and saute the eggplant in it for 4 or 5 minutes, stirring occasionally, until its almost cooked.
  •  Add the tamarind water to the eggplants and add enough additional water to cover. Add salt to taste and the turmeric powder, and bring to a simmer until the eggplant is tender.
  • Add the cooked toor dal and add the spice powder previously prepared, mix well & bring to a rolling boil. Remove the pan from the heat.
  • In another pan, heat some oil and add the mustard seeds. Allow them to pop, then add the urad dal and asafoetida powder. As the urad dal turns golden add the curry leaves, remove from the heat and add to the rasavangi. 
  • Serve hot with steamed rice.

Notes:

  • Ash gourd can be used instead of eggplant. Use 2.5 cups chopped ash gourd, cook it in plain water and add the tamarind water to the cooked gourd.
  • Dried beans can also be cooked and used with either Eggplant or Ash Gourd Rasavangi.



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