Rasa Vangi

This is a recipe made using Brinjal as the main vegetable.That is the reason it gets the name Vangi meaning Brinjal.It is quite spicy.

Ingredients

Urad dhal                    2tbs
Channa dhal                1/2tbs
Fenugreek                   1/2 tsp
Pepper corns                1 tsp
Red chillies                  5-6
Cinnamon                    1/2 inch (optional)
Sesame white/black     2 tsps
Copra grated                3 tbs
(dessicated coconut)
Tamarind                      lemon sized
Jaggery                        1 marble size
Asafoetida                   1/2 tsp
Mustard seeds              2 tsps

Curry leaves                few
Oil
Salt as per the taste

Preparation

Take a pan adding little oil roast the urad dhal,channa dhal,red chillies,peppercorns,cinnamon, sesame and copra (dessicated coconut) Grind them to a coarse powder using a mixer.Extract thick juice from the tamarind.Pour enough oil in a pan and saute the chopped Brinjals,turmeric powder,salt and then add the tamarind juice  and cook in a medium flame.Cook till the Brinjal becomes soft and tender.Now add the masala powder close the lid and cook for 2-3 minutes adding jaggery. You will get a nice aroma.In a pan add oil and temper with spluterring mustard seeds,asafoetida  and curry leaves.Add the cooked brinjal gravy and stir fry till the seasoned items mix well.Now the tasty Brinjal Rasavangi  with a nice aroma is ready. Rasavangi goes well with white rice.Can be used as a side dish for dosa,idly and chappati.