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
Serves
3-4 People
Ingredients
 
 
 
Eggplant / Brinjal
Toor Dal
Tamarind Paste
Grated Fresh coconut
Salt
Jaggery
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.
4-5
For Seasoning
Oil
Mustard Seeds
Asafetida
Curry Leaves
1 Tbsp.
1 Tsp.
A Pinch
A Few
Method



 
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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