How to make Kathirikkai Rasavangi -
baby brinjals cooked in tamarind with sambhar powder.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby Brinjals (बेबी बैंगन), Split Pigeon Pea
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
For more recipes related to Kathirikkai Rasavangi checkout Achari Baingan, Ennai Kathrikai, Vankaya Poornam, Coconut Khara Kozhambu . You can also find more Main Course Vegetarian recipes like Shalgam Adraki Gobhi Sukhi Metho Wadiyaan Corn Aubergine Bake Mushroom with Suva and Garlic
Kathirikkai Rasavangi Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kathirikkai Rasavangi Recipe
Baby Brinjals 16-20
Split Pigeon Pea 1/2 cup
Tamarind 1 lemon size ball
Sambhar powder 1/2 teaspoon
Turmeric powder 1/2 tablespoon
Asafoetida 1/4 teaspoon
Curry leaves 10-12
Oil 8 tablespoons
Salt to taste
For masala
Split Bengal gram (chana dal) 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Whole dry red chillies 4
Coconut scraped 1/4 cup
For tempering
Mustard seeds 1 teaspoon
Whole dry red chillies 2
Split black gram skinless (dhuli urad dal) 1 1/2 teaspoons
Method
Step 1
Cut brinjals into four without separating from the head. Heat 4 tablespoons oil and sauté, till half done. Boil the toor dal with turmeric in 1 cup water till soft and keep aside. Soak tamarind in ½ cup warm water. Remove the pulp, strain and reserve.
Step 2
Heat 2 tablespoons of oil in a kadai and roast the masala ingredients till golden brown. Cool and grind to a coarse powder. Heat a vessel, add the tamarind pulp, sambar powder, asafoetida, salt and curry leaves and bring to boil. Reduce heat and simmer for about 4-5 minutes or till the raw smell of tamarind changes.
Step 3
Add the cooked dal, the masala powder and stir. Add the sauteed brinjals. Simmer till it combines well and thickens to dropping consistency. Heat 2 tablespoons of oil and temper with mustard seeds, urad dal and red chillies. Add to the curry and serve hot. TIP: You can also use white pumpkin instead of brinjal.
Nutrition Info
Calories : 1795 Kcal
Carbohydrates : 99.8 gm
Protein : 35.7 gm
Fat : 139.3 gm
Other : Fiber- 45.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
