Ras Vaangi

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 lb- small round brinjal
  • 2 tbsps -desiccated coconut
  • 1 large spoon -channa dal
  • 1 large spoon -Dhania or coriander seed
  • Few Methi seeds
  • 1 tsp -sesame seeds
  • A few curry leaves
  • 1/2 tsp- turmeric powder
  • 3- dry red chillies
  • 3 flakes - garlic
  • 1 tbsp- tamarind paste dissolved in water
  • mustard seeds for seasoning
  • salt

How to Make Ras Vaangi

  • Remove only the stalks of the brinjal and make slits on all 4 sides keeping the bottom intact. Immediately immerse into cold water.
  • Dry roast channa dal, chillies, coriander, sesame seeds and methi till you get the aroma. Turn off the fire and add coconut, garlic and salt. Powder the roasted spices coarsely.
  • Pat the brinjal dry with a kitchen towel and fill in the powder.
  • In a wok heat oil and add mustard seeds.
  • When it splutters gradually add the brinjal. If there is any masala powder left just sprinkle it on top of the vegetable.
  • Add curry leaves and cover it with a lid. Cook this on low flame for 5 minutes.
  • Uncover and gently toss the brinjals with a ladle. Make sure that you do not break the brinjal.
  • Add the tamarind water and turmeric and let this cook for another 5 min or till the vegetables are tender.
  • Let the water evaporate and once the oil floats on top it is done. Serve it hot with rice.