Friday, February 2, 2007
Rasavangi
| Ingredients Eggplant/Brinjal 1 big washed and diced 1" Thuvar dall 1 cup Corriander seeds 4 t.spoons Red chillies 6-8 Channa dhall 2 t.spoons Hing a small pinch Coconut grated 3 t.spoons Tamarind paste/extract 1 t.spoon Turmeric 1/4 t.spoon Mustard 1/2 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Cooking oil 4 t.spoons Salt 1 t.spoon (or to taste) Method Cook thuvar dhall in 2.5 cups of water and keep it aside. Fry corriander seeds, red chillies, channa dhall, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut. Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked thuvar dhall, and let it cook for another 5-10 minutes. Heat some oil, splutter mustard, then add hing, urad dhall, and curry leaves and add this to the rasavangi. ----------------- |
