Kathrikkai Rasavangi | Eggplant in Tangy Gravy

Kathrikkai Rasavangi | Eggplant in Tangy Gravy

 Wishing Everyone Happy Tamil New Year

There was a time I didn't use to like eggplant but that was then, now a days mostly I eat eggplant once a week.  I never knew when I fell in love with eggplant, so when I see some interesting eggplant recipe in blogs I try and most of time loves it.    


Eggplant - 5-6 [I used one long Japanese eggplant]
Pigeon Pea/Toor Dal - 1 cup [Cooked]
Tamarind Water - 1/2 cup
Sambhar Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch
Jaggery - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Water - 1 Cup
Curry Leaves - few

For Spice Powder 
Channa Dal - 1/2 tbsp
Urad Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Dry Red Chillies -2 [if using long one, 4 if using round variety]
Coconut - 2tbsp grated


1. Wash and cut the eggplant in long/lengthwise and soak in water.

2. Soak tamarind in little water for 10-15 minutes and extract the juice, keep aside.

3. In a wok or pan heat 1tsp of oil and roast channa, urad dal, red chili and coriander seeds until golden brown.  Once all the ingredient gets cool grind with coconut into fine powder.

4. In the same pan heat remaining oil add asafoetida, mustard seeds and let it crack.  Add eggplant and sauté for 2 minutes.

5. Add sambhar and turmeric powder mix well, add tamarind water, salt and cook for 7-8 minutes or until eggplant gets cooked.  

6. Now add cooked dal and grounded spice powder, mix well.   Add 1/2 or 1 cup of water and bring it boil. [Add water depending on how you like your rasavangi to be, I added 1 cup of water.]

7.   Now add jaggery and mix well.  Adjust salt if required and off the flame.  Add curry leaves and let the rasavangi sit for 5-10 minutes.

Serve warm with rice, I also made broccoli stir fry. 

~ Try not to skip jaggery, that's add good taste.
~ You can use leftover dal, it saves time and great way to use leftover.
~ Eat while rasavangi it's hot/warm.

 Have good day ~~