Ingredients
Brinjal: cubed about 1/2 cup
Kabuli chenna: soaked and cooked about 3 tbsp
Toor Dal: 4-5 tbsp cooked
Tamarind pulp extract: from about a gooseberry sized tamarind piece
Red chillies: 3 – 4
Black peppercorn: about 1/2 tsp
Dhaniya: 2-3 tsp
Urad dal: 2 tsp
Turmeric powder: 1/4 tsp
Coconut grated: 4-5 tsp
Mustard seeds
Curry leaves
Asafoetida
Salt to taste
Oil (preferably coconut oil)
Get Cooking!
1. Take about a tsp or two of oil, roast the dhaniya, urad dal, black peppercorn till the urad dal is golden brown. Set aside to cool down.
2. Add in the grated coconut, grind to a paste.
3. In a saucepan, add a tsp of oil. Put in the cubed eggplant. Saute for a minute or two.
4. Add in the turmeric powder, tamarind pulp extract. Add a little salt for the brinjal being taken. Cook till the raw smell of tamarind is gone & the brinjal is cooked.
5. Add in the kabuli chenna, toor dal and the ground paste. Bring it to a boil.
6. For tempering, in some coconut oil let the mustard seeds crackle, add some urad dal, asafoetida and curry leaves. Pour this into the rasavangi.
Tips
You may add some chopped tomatoes if you please when cooking the brinjal. You may also roast some grated coconut along with the tempering and add it to the rasavangi.
Add some jaggery before the tempering.
If you have not soaked kabuli chenna, you may alternatively use some chenna dal and let it boil along with the brinjal. Preferred ingredient though is kabuli chenna. You may dry roast kabuli chenna and soak in hot water to get it softer sooner.
Shakahari Saapadu 