:: Ingredients for Rasavangi
Eggplant/Brinjal 1 big washed and diced 1"
Tamarind paste/extract 1 t.spoon
Turmeric 1/4 t.spoon
Thuvar dall 1 cup
Hing a small pinch
Coconut grated 3 t.spoons
Corriander seeds 4 t.spoons
Red chillies 6-8
Channa dhall 2 t.spoons
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Cooking oil 4 t.spoons
Salt 1 t.spoon (or to taste)
:: How to make Rasavangi
Cook thuvar dhall in 2.5 cups of water and keep it aside.
Fry corriander seeds, red chillies, channa dhall, and hing
in 2
t.spoons of oil and wet gring the above mixture with
coconut.
Fry eggplant in 2 t.spoons of oil until the eggplant
becomes
soft. Now add turmeric, salt, and 2 cups of tamarind
extract to
this and let it cook for a few minutes. Now add the ground
masala,
and let it cook for 10 minutes, and then add the cooked
thuvar dhall,
and let it cook for another 5-10 minutes.
Heat some oil, splutter mustard, then add hing, urad
dhall, and
curry leaves and add this to the rasavangi.
:: Rasavangi Cooking Videos
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