Kathirikkai Rasavangi

Ingredients 

• 16-20 baby Brinjals
• 1/2 cup split pigeon peas
• 1 lemon sized tamarind ball 
• 1/2 teaspoon sambhar powder
• 1/2 tablespoon turmeric powder
• 1/4 teaspoon asafoetida
• 10-12 curry leaves
• 8 tablespoons oil
• Salt to taste

For masala

• 1 1/2 teaspoons split Bengal gram (chana dal)
• 1 1/2 teaspoons coriander seeds
• 4 whole dry red chillies
• 1/4 cup scraped coconut 

For tempering

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 2 whole dry red chillies
• 1 1/2 teaspoons split skinless black gram (dhuli urad dal)

Method

1. Cut brinjals into four without separating from the head. Heat 4 tablespoons oil and sauté, till half done. Boil the toor dal with turmeric in 1 cup water till soft and keep aside. Soak tamarind in ½ cup warm water. Remove the pulp, strain and reserve.
2. Heat 2 tablespoons of oil in a kadai and roast the masala ingredients till golden brown. Cool and grind to a coarse powder. Heat a vessel, add the tamarind pulp, sambar powder, asafoetida, salt and curry leaves and bring to boil. Reduce heat and simmer for about 4-5 minutes or till the raw smell of tamarind changes.
3. Add the cooked dal, the masala powder and stir. Add the sauteed brinjals. Simmer till it combines well and thickens to dropping consistency. Heat 2 tablespoons of oil and temper with mustard seeds, urad dal and red chillies. Add to the curry and serve hot. 

Nutrition Info