How to make Kathirikkai Rasavangi -

baby brinjals cooked in tamarind with sambhar powder.

Sanjeev Kapoor

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 Spiced Coconut Sweet Potato Matar Paneer Phool Gobhi Sambhari Stuffed Capsicum

Kathirikkai Rasavangi

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


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.

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MasterChef Sanjeev Kapoor

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 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.