Rasavaangi

Rasavangi

This is a nice and simple variation of the normal tamarind based gravy that finds its way in a everyday South Indian cooking. It goes well with rice . And tastes the best with fresh hot dosas.

Ingredients

Chickpeas - Channa - 1 cup. Soaked overnight and pressure cooked.

Brinjal - 2 chopped into medium sized cubes.

Asafoetida

Mustard seeds

Curry leaves

Tamarind.

Gingely oil

Salt to taste.

Shallots (small onions) - Optional

To grind

Channa dhal

Corriander seeds

Red chillies

Coconut ( optional )

Method

In a pan, with a little oil fry the corriander seeds, chillies and channa dhal till they turn brown .Make sure you keep stirring them continuosly lest they get burnt. Cool it , Grind and keep aside.

Add some oil in the pan, crack the mustard seeds, and add the curry leaves, asafetedia. Add the onions at this stage if you are adding them and fry till they are golden brown. Add the brinjal and fry them till they are cooked i.e the color of the skin changes. Add the tamarind water and bring it to a boil till the kacha smell of tamarind goes off. Now add the ground mixture and bring it to a boil. In the end add the boiled chickpeas and bring the whole thing to a boil. Garnish with corriander leaves and it is ready to be served.

P.S -

• You can add freshly grated coconut to it if you like the taste. This method is healthier than using coconut as a ground paste.
• It is a fairly thick dish and be careful with the water. You can mix a spoon of any flour ( corn or rice) in water and mix with the gravy. This thickens it.
• The brinjal can be replaced with any other vegetable like bitter guard.

Bon Appetit !