Brinjal Rasavangy, South Indian Brinjal Curry

Rasavangy literally means brinjals in a fluid gravy. While it is a traditional South Indian recipe, many believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania!

This is an excellent accompaniment for idli or rice .

If you love brinjal, we would love to introduce you to some of our international favourites like Stuffed Bulgur and Brinjal Bake , Smoked Brinjal and Pumpkin Dip with Cucumber Strips , Sautéed Brinjal with Mushroom Sauce and Zucchini and Brinjal Bake .

Brinjal Rasavangy, South Indian Brinjal Curry

This recipe has been viewed 47857 times

Brinjal Rasavangy, South Indian Brinjal Curry recipe - How to make Brinjal Rasavangy, South Indian Brinjal Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings


For The Paste (makes Approx. 1/2 Cup)
1 tsp coconut oil any other refined oil
2 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1/3 cup freshly grated coconut
1/2 tsp asafoetida (hing)

Other Ingredients
1/2 cup toovar (arhar) dal
2 tsp ghee or coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp chopped green chillies
7 to 8 curry leaves (kadi patta)
1/4 cup chopped tomatoes
2 medium brinjals (baingan / eggplant) , cut into quarters
salt to taste
1/2 tsp turmeric powder (haldi)
2 tsp sambhar powder
1 cup tamarind (imli) water
1 tbsp grated jaggery (gur)
2 tbsp finely chopped coriander (dhania) for the garnish

For the paste

    For the paste
  1. Heat the oil in a small pan, add all the ingredients and sauté on a slow flame till they release flavour, while stirring continuously (approx. 5 to 7 minutes).
  2. When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. Combine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.
  3. Heat the ghee in a kadhai and add the mustard seeds.
  4. When the seeds crackle, add the green chillies, curry leaves, tomatoes, brinjals and salt, mix well and sauté on a medium flame for 2 minutes, while stirring continuously.
  5. Add the turmeric powder, sambhar powder, tamarind water and jaggery, mix well, cover and cook on a medium flame till the brinjal is cooked, stirring once in between.
  6. Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes, while stirring once in between. Serve hot garnished with coriander.
Nutrient values per serving
Energy277 cal
Protein10.1 g
Carbohydrates41 g
Fiber7.4 g
Fat8.5 g
Cholesterol0 mg
Vitamin A277.2 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.6 mg
Vitamin C14.2 mg
Folic Acid58.9 mcg
Calcium64.7 mg
Iron2.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium20.7 mg
Potassium629.6 mg
Zinc0.5 mg