Cooking web notes

Eggplant rasavaangi tastes tangy and goes very well with hot steaming rice topped with ghee and served with papads or spicy potato roast..Usually rasavaangi is prepared with tamarind juice and i want to change the usual way of making out rasavangi and tried out few teaspoons of lemon juice, i didnt find much difference between the usual rasavaangi and this lemon juice added rasavaangi, i personally felt adding lemon juice makes out the curry as tangier as when rasavaangi prepared with tamarind juice..Apart from the lemon juice i prepared everything as similar as the usual rasavaangi..A real feast of tangy dish lovers, i love this eggplant rasavaangi much which we used to prepare with a spice powder with channadal,coriander seeds,peppercorns, redchillies & grated coconut..Am sending this eggplant rasavaangi to MLLA-19th Helping guest hosted by EC,event by Susan..


1no Large eggplant (cut into large chunks)
1/2cup Toor dal (cooked)
2tsp Lemon juice
1/4tsp Mustard seeds
1tsp Urad dal
2nos Red chillies (broken)
few Curry leaves
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
2tsp Chopped coriander leaves
Salt
Oil

Spice Powder:
2tsp Channadal
2tsp Coriander seeds
6nos Red chillies
1tsp Peppercorns
1/2cup Grated coconut

Roast all the ingredients given for spice powder with a tsp of oil until they turns brown, cool and grind as fine powder..

In a pan, heat two tablespoon of oil and roast the eggplant pieces, add turmeric powder, salt and water, cook until the eggplants chunks turns soft, add the cooked dal,the spice powder to the cooking eggplant chunks and allow to boil for few minutes in low flame, heat enough oil in a pan, let splutters the mustard seeds, add urad dal, curry leaves, red chillies and asafoetida powder, fry for few minutes and this tempering to the eggplant gravy, add finally the lemon juice.. mix everything well and put off the stove..garnish with chopped coriander leaves..

Serve hot with rice and any side dish..