Kathirikkai Rasavangi - Brinjal Rasavangi

Rasavangi is an authentic tamil recipe which is similar to arachuvitta sambar. It is usually prepared with brinjal, white pumpkin and cluster beans. When made with white pumpkin or cluster beans, we call it as "puli kootu" and with brinjal it is termed as "rasavangi". This is a no onion no garlic recipe and the addition of black channa makes it more flavourful and healthy. When mixed with hot rice topped with gingelly oil, it tastes great. We can prepare a simple stir fry as a side dish for this. I am a big fan of this dish and my aunty makes it so well.

Kathirikkai Rasavangi Recipe

Serves  :  3 - 4 people

Ingredients

• Brinjal - 4 medium sized 
• Black channa  -  1/8 cup
• Tamarind  -  small lemon sized
• Toor dal  -  1/2 cup
• Turmeric powder  -  1 tsp
• Salt  -  as required
• Sambar powder  -  1 tsp
• Gingelly oil  -  1 tbsp
• Curry leaves  -  a sprig

To roast and grind

• Gingelly oil  -  1 tbsp
• Coriander seeds  -  2 tbsp
• Channa dal  -  1 tbsp
• Fenugreek seeds  -  1 tsp
• Red Chilly(long variety)  -  2
• Fresh or dessicated coconut  -  1/4 cup

To temper

• Gingelly oil  -  1/2 tbsp
• Mustard  -  1 tsp
• Asafoetida  -  2 generous pinches
• Red Chilly(round variety)  -  1

Method

1. Wash and soak black channa in water, overnight or for minimum 8 hours.
2. Soak tamarind in water and extract the juice. 
3. Cut brinjal into cubes and keep immersed in water till use to avoid discolouration.
4. Pressure cook dal by adding required water and a pinch of turmeric powder and channa with little salt and water for 8 to 10 whistles. You can keep them in separate vessels in the pressure cooker and cook at the same time.
5. In a pan, add 1 tbsp of oil and roast all the items except coconut as given under "To roast and grind". Once the coriander seeds and channa dal turn golden brown, add the coconut and give a quick stir and switch off the stove. Do the roasting part only in low flame and ensure it is roasted only till golden brown. Else the color and taste of the sambar will completely change.
6. Allow the mixture to cool down and grind to a smooth paste by adding required water. Set aside.
7. In the same pan, add 1 tbsp oil and once heated add the brinjal pieces and fry till the skin shrinks lightly.
8. Now add the tamarind extract, salt, sambar powder, turmeric powder and mix well.  Add water if required.
9. Let the sambar boil in low to medium flame. It has to be cooked till the raw smell of the powders and tamarind leave. The brinjal should also get cooked at this stage.
10. Once the raw smell leaves, add the ground paste and mix well.
11. Once the gravy starts to boil, add the cooked dal, black channa, curry leaves and mix well. Allow to boil for 5 minutes and switch off the stove.
12. Transfer the dish to the serving bowl.
13. In the same pan, add 1/2 tbsp oil and once heated add mustard, asafoetida and red chilly. Once they crackle, add it to the rasavangi.
14. Serve with rice.
15. Since we are using coconut, store the left over rasavangi in fridge and heat it up before using again. It is best to be consumed within a day.

Notes

• You can also fry kuzhambu vadam(traditional papad variety added in kuzhambu varieties) in oil and add it to this dish.
• Use gingelly oil for best flavour. If unavailable, use regular cooking oil.
• I always use a tsp of home made sambar powder for added flavour. If you want you can skip it and include 1 or 2 additional red chillies in the roasting and grinding part. 
• Always do the tempering part at the end, for best flavour.