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Friday, November 13, 2009



Brinjal - 1/2 kg.
Toor dhal - 1/4 cup
Turmeric powder - 1/4 tsp.
Tamarind - lemon size
Salt - as per taste
Hing - a pinch
Oil - 1/2 ladle

To fry in oil and grind to a paste:

Gram dhal - 1 tsp.
Coriander seeds - 3 tsp.
Dry red chilli - 3
Scraped coconut - 1/4 cup

To season:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chillies(whole) - 2
Curry leaves - few


Pressure cook toor dhal with turmeric powder , mash and keep aside.

Soak tamarind in water and squeeze out the pulp.

Cut brinjals into lengthy pieces and put it in salt water to prevent oxidising.

In a kadai, heat oil and fry & grind the items given in "To fry in oil and grind to a paste". Keep aside.

Again, in a spoon of oil, saute the brinjals for a while, with salt, hing and turmeric powder. When the colour changes, add tamarind water and allow it to boil. When cooked, add the mashed dhal, and ground paste. Let it boil till thick. Season with the items "To season".

This tastes great when mixed with rice + little ghee or gingelly oil. Can also be had as a side dish for southindian meals.


  1. Wow.. this is really a tasty dish. :) My dad being a great fan of Brinjal would love this for sure :)

  2. Looks yummy and ready to eat. Small brinjals without seeds is a delight to cook too.
    Thanks for sharing.


  3. that will make a delicious maincourse with some rice and vathal; looks tangy and appetizing!!

  4. My rasavangi came out slightly brown because of the tamarind and the violet brinjals. Yours has a nice colour.

  5. Mom, dad, patti are great fans of Rasavangi.. Somehow I never dare to eat it.. But your pics made me get tempted. So wud give it a try!

  6. The rasavangi looks deliciousand nice.By the way Shanti I tried ur parupu paniyaram with my dosa batter and chanadal paste and we all liked it especially my daughter loved it.She ate the maximum paniyarams.

  7. new recipe for me..looks soooo yummy!!1
    perfect with white rice..

  8. Lata, Here , we gt brinjals which are slightly purple with white stripes.

  9. Rohini, before marriage I never liked brinjals.
    Even now, I eat brinjals, only if I make it.

  10. Shanti rasavangi looks absolutely tempting....

  11. Its new for me..looks yummy and tempting!!

  12. The name sounds new to me.....Is this vaangibath masala as they call in karnataka..

    I would try it for sure bcoz I get the ready masala for vaangibath. Thanks for sharing :).

  13. No This is not vaangibath. This is rasavangi, it will be like kootu or kozhambu. Vaangibath is brinjal rice with masalas.

  14. I have heard of it but never tasted or made.My fav. veg.

  15. Perfect Rasavangi!A great dish and a good click!

  16. Got one more recipe with brinjal..sounds good...Thanx for sharing...

  17. nice presentation and a delicious recipe..thanks for sharing

  18. Kathirikkaai and pooshanikkaai rasavaangi are my favorite... nice color :-)

  19. wow.. i was looking for this recipe.. thanks for sharing the recipe and it looks really inviting.

  20. thats a delicious dal. we call it dalma...

  21. Delicious one..never tried this...


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