RASAVAANGI

INGREDIENTS:

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


METHOD:

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.