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Rasavangi Recipe

Rasavangi is a popular Indian Curries
Author :
 
On :
Wednesday, 22 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 1/2 cup - tur dal
  • 1/4 kg - Brinjal
  • 1 - Lemon size Tamarind
  • Turmeric powder, a pinch
  • Salt to taste
  • 2 tbsp - Channa dal
  • Ingredients for grinding:
  • 6 - Red Chillies
  • 1/2 cup - grated Coconut
  • 2 tbsp - Coriander seeds
  • 1.5 tbsp - Channa dal
  • 1 tbsp - oil
  • For seasoning:
  • 1 tbsp - oil
  • 1 tsp - Mustard Seeds
  • 2 tsp - Urad Dal
  • Curry leaves, a few
  • How to Make Rasavangi:

    1. Cook the tur dal in the pressure cooker till it is soft.
    2. Soak the channa dal for 10 mins in water.
    3. Smash the cooked tur dal and keep aside.
    4. Finely chop the brinjal vertically and keep aside.
    5. Extract the tamarind juice and keep aside.
    6. Heat oil in a pan, add red chilli, coriander seeds, channa dal and fry till the dal turns golden brown colour. Take this in a mixer.
    7. Add grated coconut along with hing and fry it till the coconut turns golden brown colour and add this to the mixer.
    8. Grind all these ingredients in the mixer to a nice powder.
    9. Add chopped brinjals in a pan and add water along with salt and turmeric powder till the brinjal is cooked completely.
    10. Once the brinjal is cooked, add tamarind juice and soaked channa dal and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked.
    11. Add the smashed tur dal and cooked channa dal and ground powder and stir well and when the rasavangi starts to boil, remove from flame.
    12. Pour oil in the pan, add mustard seeds once the oil is hot.
    13. When the mustard seeds begins to sputter, add the urad dal and fry it till it becomes golden colour.
    14. Add curry leaves and fry it and add it to the cooked rasavangi.
    15. Kathirikai (Brinjal) Rasavangi is ready to serve.
    16. Recipe courtesy: Subbalakshmi Renganathan
    17. http://www.subbuskitchen.com/





     

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