You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > Brinjal Rasavangy, South Indian Brinjal Curry Brinjal Rasavangy, South Indian Brinjal Curry by Tarla Dalal 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 . 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हिन्दी में पढ़ें (Brinjal Rasavangy, South Indian Brinjal Curry in Hindi) Brinjal Rasavangy, South Indian Brinjal Curry recipe - How to make Brinjal Rasavangy, South Indian Brinjal Curry Tags South Indian Curries / SabzisSabzis with GraviesSauteIndian PartyMixerKadai Veg Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients For The Paste (makes Approx. 1/2 Cup)1 tsp coconut oil any other refined oil2 whole dry kashmiri red chillies , broken into pieces1 tbsp coriander (dhania) seeds1/3 cup freshly grated coconut1/2 tsp asafoetida (hing)Other Ingredients1/2 cup toovar (arhar) dal2 tsp ghee or coconut oil or any other refined oil1 tsp mustard seeds ( rai / sarson)1 tsp chopped green chillies7 to 8 curry leaves (kadi patta)1/4 cup chopped tomatoes2 medium brinjals (baingan / eggplant) , cut into quarters salt to taste1/2 tsp turmeric powder (haldi)2 tsp sambhar powder1 cup tamarind (imli) water1 tbsp grated jaggery (gur)2 tbsp finely chopped coriander (dhania) for the garnish Method For the pasteFor the pasteHeat 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).When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.How to proceedHow to proceedCombine the toovar dal and 1 cup of water and pressure cook for 3 to 4 whistles.Allow the steam to escape before opening the lid. Whisk the dal lightly and keep aside.Heat the ghee in a kadhai and add the mustard seeds.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.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.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 servingEnergy277 calProtein10.1 gCarbohydrates41 gFiber7.4 gFat8.5 gCholesterol0 mgVitamin A277.2 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B31.6 mgVitamin C14.2 mgFolic Acid58.9 mcgCalcium64.7 mgIron2.1 mgMagnesium0 mgPhosphorus0 mgSodium20.7 mgPotassium629.6 mgZinc0.5 mg