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Kathirikkai Rasavangi

baby brinjals cooked in tamarind with sambhar powder. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Baby Brinjals, Split Pigeon Pea
Cuisine Tamil Nadu
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Kathirikkai Rasavangi

  • 16-20 Baby Brinjals
  • 1/2 cup Split Pigeon Pea
  • 1 lemon size ball Tamarind
  • 1/2 teaspoon Sambhar powder
  • 1/2 tablespoon Turmeric powder
  • 1/4 teaspoon Asafoetida
  • 10-12 Curry leaves
  • 8 tablespoons Oil
  • to taste Salt
  • For masala
  • 1 1/2 teaspoons Split Bengal gram (chana dal)
  • 1 1/2 teaspoons Coriander seeds
  • 4 Whole dry red chillies
  • 1/4 cup Coconut scraped
  • For tempering
  • 1 teaspoon Mustard seeds
  • 2 Whole dry red chillies
  • 1 1/2 teaspoons Split black gram skinless (dhuli urad dal)

Method

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  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.
  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.
  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
Carbohydrates 99.8
Protein 35.7
Fat 139.3
Other Fiber Fiber- 45.4gm