Rasavangi

Ingredients

Small Round Brinjal – ¼ kg (~10 Nos.)
Bengal gram dhal – 1 cup
Urad dhal – 1 cup
Dry red chillies – 2 cups
Fenugreek – 2 teaspoon
Coriander seeds – 1 teaspoon
Mustard – to taste
Asafoetida - to taste
Salt – to taste
Tamarind juice – 1 cup
Oil – 1 cup
Turmeric powder – a pinch

Method

a) Keep the gas/electric heat in medium heat and maintain the same until the end of the recipe.

b) Fry Bengal gram dhal, urad dhal, fenugreek, mustard, coriander seeds without oil.

c) Fry dry red chillies with little oil.

d) Coarse grind the fried items along with salt into powder.

e) Cut the round brinjal into 4 halves making sure the brinjal is intact. Stuff the powder in the gap between the halves in brinjal.

f) Add 1 cup of oil into the pan, fry the brinjal in the oil until the brinjal gets half cooked.

g) Add 1 cup of tamarind juice & little salt, turmeric powder to the fried brinjal mixture. Close the pan while it gets cooked. [Brinjal should get immersed in the juice mixture]

h) Once the brinjal gets completely cooked then add the ground powder to get gravy consistency along with asafoetida

i) Leave this on flame until the raw smell of the powder vanishes.

j) Transfer this to a bowl and garnish with curry leaves, coriander leaves before serving.