Brinjal Rasavangy, South Indian Brinjal Curry
by Tarla Dalal

20 Aug 2013

This recipe has been viewed 55020 times

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

Method
For the paste

For the paste

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).
When cool, add 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Combine 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 serving