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Tuesday, December 11, 2012,9:38 PM by
D.Sumithra

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AUBERGINE RASAVANGY(KATHIRIKKAI RASAVANGY)

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Spice Paste: Fry the coriander seeds, red chillies and asafoetida in 1 teaspoon oil. Grind to a fine paste, adding the coconut and very little water.
  • Heat the ghee and add the ingredients for tempering. When the mustard seeds splutter, add the green chillies, chopped tomato and aubergines. Sauté for a minute.
  • Mix in the salt, turmeric powder, sambar powder, tamarind juice and jaggery and cook on low heat till the vegetables are tender.
  • Stir in the cooked dhal and the spice paste. Simmer until the flavours blend.
  • Garnish with chopped coriander leaves. Serve hot with rice.

INGREDIENTS

  • 75 grams red gram dhal, cooked
  • A marble-sized tamarind ball, soaked and juice extracted
  • 3 green chillies, slit lengthwise
  • 1 small tomato, chopped
  • 5 tender aubergines, quartered
  •  ½ teaspoon turmeric powder
  • 1 teaspoon sambhar powder
  • 1 tablespoon powdered jaggery
  • Salt to taste
  • A small bunch of coriander leaves, chopped fine for garnishing

Spice Paste

  • ½ teaspoon asafoetida powder
  • 5 tablespoon grated fresh coconut
  • 1 teaspoon Cooking oil
  • 2 tablespoon coriander seeds
  • 2 dry red chillies

For Tempering

  • 1 teaspoon mustard seeds
  • 1 tablespoon ghee
  • 1 dry red chilli, halved
  • A few curry leaves

4 comments for “Aubergine Rasavangy(Kathirikkai Rasavangy)”

  • Posted Saturday, February 11, 2023 at 6:51:41 AM

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