Tuesday, November 26, 2019

Kathirikai Rasavangi (Eggplant Stew With Dal & Coconut)

Eggplant Rasavangi is a traditional South Indian Stew aromatic with freshly toasted spices and coconut. This delicious tangy stew is a nice alternative to Sambar or another Kuzhambu and can be served over freshly cooked rice or grains, Idli, Dosa, etc.

Although any eggplant maybe used, the long types hold their shapes better without disintegrating. Dried unsweetened coconut maybe used - use about 2-3 tablespoons.

2-4 Servings


Masala - roast and grind:

11/2 tsp Channa dal
2 tsp Coriander seeds
1-3 dry Red Chiles
1/4 tsp Fenugreek Seeds
1/2 cup grated Coconut, fresh or frozen


2 long Eggplants, Japanese type preferably
1/2 cup Toor dal
1 tsp Tamarind concentrate
1/2 tsp Turmeric
1 stem Curry Leaves
Salt to taste


1 tsp Oil
1 tsp Mustard seeds
11/2 tsp Urad dal
1/8 tsp Asafetida
1 Stem Curry Leaves, leaves finely chopped


Make the masala:
Toast channa dal, coriander seeds, and red chilies Cook stirring until fragrant and lightly browned in a small dry skillet. Stir in grated coconut and toast for about a minute. Pour into a bowl or plate to cool. Grind to a fine paste by adding a little water.

Make the rasavangi: 
Sort, soak the toor dal for 30 minutes in fresh water, drain and rinse. Add 1 cup of water and cook until soft, set aside. Dal maybe cooked in a pressure cooker.

Trim the ends of eggplants and cut into 3-4 pieces lengthwise; cut each section into halves or quarters  depending on size longitudinally.

Mix tamarind paste in 1/2 cup of water, and add eggplant, curry leaves, salt and turmeric. Cover the pan and let the eggplant cook in tamarind water for 10minutes on medium flame.

Add cooked toor dal, ground masala, and about 1/4 -1/2 cup water if the stew is too thick and mix well. Bring the mixture to a boil.Turn off the heat.

Prepare Thalippu/Tadka: 
Heat the oil in a small pan or skillet; when its hot, add mustard seeds and cook for 30 seconds. Add urad dal and dry red chili and cook for 30 seconds or until dal turns pinkish. Add curry leaves and asafetida and let it cook for few more seconds. Add the/tadka to the eggplant/rasavangi and mix well.

Taste the rasavangi and adjust salt.

Serve hot with rice or grains, roti, etc.


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