AUBERGINE RASAVANGY(KATHIRIKKAI RASAVANGY)
Preparation Time :
Cooking Time :
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)”
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