– 2 Eggplant / Brinjal I used the long thin ones (about 3 cups chopped) – ½ cup Thuvaram paruppu/red gram dhal cook until soft and mushy – 1 teaspoon Tamarind or a small piece (as big as small lime) – 1 teaspoon Turmeric powder – few Curry leaves – ¼ teaspoon Asafetida – to taste Salt – 2 teaspoon Oil – to garnish Cilantro Fry together and grind into powder – 1 ½ tablespoon Kadalai Paruppu / chana dal – 1 tablespoon Coriander seeds / dhania – 6 Red chilies – ⅓ cup Coconut grated For seasoning – 1 teaspoon Oil – 1 teaspoon Mustard seeds – 2 teaspoon Ullutham paruppu / Urad dal – few curry leaves
– Cook the thuvaram paruppu in enough water until soft and mushy and keep aside. I cook it in Instant pot and cook it on manual / pressure cook mode for 15 minutes. – Soak the tamarind in hot water for few minutes and extract the juice from the tamarind. Squeeze the extract by adding water for about 3 times and keep the water separately. If using tamarind pulp, dissolve 1 teaspoon of pulp in about 2 cups of water.
– Fry all the ingredients listed above (chana dal, coriander seeds, red chilies and coconut) and grind into a coarse powder. Keep aside. – Cut the eggplants into 1 inch chunks. Heat oil and add the eggplant chunks and fry it for few minutes or until the eggplants change color to light brown. – Now add the extracted tamarind water to the eggplant. Make sure that the water covers the vegetable. If not add a little more water to cover the brinjal.
– Add salt and turmeric powder and let it boil until the vegetable is cooked well. – Now add the ground powder and cooked toor dal and mix well. Also add the asafetida and curry leaves and let the mixture come to a boil. – Season the cooked rasavangi with mustard seeds and urad dal and serve hot with rice.