Eggplant (Kathirikkai) Rasavangy

When I first came across the Rasavangi recipe,I was quite amused by the name.Although I was in India for the majority of my life, I have never come across this dish. But then, I realized it is a variant of Sambar or Pappuchaaru as we call in Telugu. This recipe is a delicious combination of eggplant, lentils, coconut and fresh spices.Serve it with rice and that will be heaven!!

1/2 cup Toor Dal
2 cups water
a small piece of tamarind pulp
1 cup hot water
2 green chillies
1 small tomato, chopped
4 eggplants
1/2 tsp turmeric
1/2 tsp sambar powder
1 small block of jaggery
4 tbsps of Coriander, chopped

Paste
1 1/2 tbsps coriander seeds
1 tsp oil
2 red chillies
Asafoetida powder
5 1/2 tbsp fresh coconut
Tempering
2 tsps ghee
1 tsp mustard seeds
1 red chili halved
few curry leaves

• Cook the dal with the 3 cups water, salt and turmeric until soft, about 1 1/2 hour
• Microwave the tamarind in water for 1 min. Set aside.
• Heat the oil and add coriander seeds, red chillies, asafoetida powder.
• Saute for a few min.
• Add coconut and blend it to a fine paste
• Heat the ghee in a pan. Add the mustard seeds, red chilli, and curry leaves
• When the mustard seeds begin to splutter, add the green chillies, tomato, egg plants
• Add the Sambar powder, tamarind pulp, jaggery, and salt to taste
• Cook until the vegetables are done.Add the dal and the coconut paste
• Simmer for a few minutes
• Garnish with chopped coriander