Ras Vangi

An eggplant based side dish which goes well with rice and roti as well.
Prep Time
5-6 Minutes
Cooking Time
20-25 Minutes
3-4 People
Eggplant / Brinjal
Toor Dal
Tamarind Paste
Grated Fresh coconut
4 Medium
½ Cup
1 Tsp.
1 Tbsp.
To Taste
To Taste
To Roast and Grind
Channa Dal
Coriander Seeds
Dry Red Chillies
1 Tbsp.
1 Tbsp.
For Seasoning
Mustard Seeds
Curry Leaves
1 Tbsp.
1 Tsp.
A Pinch
A Few

1.     Slit the eggplant lengthwise. Cook toor dal in a pressure cooker and set aside.
2.     Roast the ingredients under ‘Roast and grind’ to golden brown. Let it cool. Grind it along with coconut to smooth paste and set aside.
3.     Heat oil in a pan and season with mustard. Add slit eggplant and curry leaves and sauté for 5-6 minutes.
4.     Add tamarind paste, salt, jaggery and ¼ cup of water and let it cook for 5 minutes. Add cooked dal to eggplant and mix and allow to cook for 5 more minutes.
5.     Add the ground paste and cook till done. You can add ½ cup of water if the mixture is too thick and cook till done.
6.     Serve hot Ras Vangi with rice.


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