- Preeti Shridhar
Rasavangi , another lesser known South Indian curry. The paste imparts it a unique flavour while brinjal gives the curry a nice body. Use bharte wala baingan. You can also use Ash Gourd to make this curry. It pairs well with white rice and a dollop of hot ghee. Quantity of tamarind can be adjusted depending on how tangy you like your curry. I have made it medium tangy because my husband doesn't like too tangy a stuff This recipe gives you mildly spicy gravy. You can increase the quantity of red chilli and peppercorn to suit your taste. I have used byadagi chillies which aren't that spicy bit give a nice color to the gravy.
Ingredients : Blackgram ( kalachana ) 1/2cup Toor dal ( split pigeon peas) 1/4 cup Brinjal 1 med sized Salt to taste Water 350 ml or more Tamarind paste 4tbsp Turmeric pd. 1/2 tsp Chopped coriander. 2 tbsp. Paste Whole coriander seeds 1 tbsp Chana dal 1 /2 tbsp Urad dal 1/2 tbsp Peppercorn 14 no. Cloves 4 no. Whole red chilly 4 no. Fresh coconut 1/2 cup( grated) Tempering: Ghee/ clarified butter 1 tbsp Asafoetida a pinch Mustard seeds 1 tsp Urad dal 1/2 tsp Curry leaves 1 sprig Method :
Wash and soak black gram overnight.
Pressure cook with salt and sufficient water till done.
Meanwhile wash and soak toor dal.
When pressure drops add toor dal and pressure cook till both chana and dal are done.
Wash and chop brinjal into 1" thick large pieces.
In a separate deep pan boil brinjal pieces with turmeric , salt and tamarind paste with 350 ml water.
Boil till brinjal is mushy. Crush a few pieces with the back of a ladle.
For the paste:
Dry roast all ingredients except fresh coconut till light brown , mentioned under paste.
Switch of the gas and add coconut , mix well.
When cool grind into a fine paste using little water.
Now mix all three-- black gram, toor dal mix, brinjal mix and the paste.
Check the consistency of the gravy. It should be medium thick.
Give it a boil . Adjust salt
For tempering :
Heat ghee in a pan and add tempering ingredients in the order they are mentioned. Pour tempering over the curry.
Garnish with chopped coriander.
Serve with plain rice.
Tastes better with a dollop of ghee