Gayathri’s Eggplant Rasavangy for JFI Toor Dal

Gayathri hasn’t yet started her food blog, so her post for JFI Toor Dal is here.
She says her family loves this Eggplant Rasavangy, and I can see why!

Here’s Gayathri!

~~~

“When I was trying to find different south dishes to cook for my husband, who loves south Indian food, I found this recipe. This is a Kootu, i.e., it’s neither a sambar nor is it a poriyal but something in between. It’s not too dry nor is it wet like a sambar. Whatever it maybe, it is delicious. My father too has fond memories of his grandmother making this for him in his childhood. You can eat with any thuvaiyal ( thick chutney usually with tamarind ), rice and pappadum.

EGGPLANT RASAVANGY

Serves 4

Toor dal 1/2 cup
Turmeric 3/4 tsp
Mustard Seeds 1 tsp
Red chilli, halved 1
Curry leaves a few
Tamarind marble size
Green chillies 2
Tomato, chopped small
Eggplant, quartered 155g
Sambar powder 1 tbsp
Jaggery 1/2 tbsp
Salt to taste
Coriander leaves to garnish

PASTE

Dhania seeds 1 1/2 tsp
Red Chillies 2
Asafoetida 1/2 tsp
Coconut, grated 4 tbsp

Oil

• Pick and clean dal. Cover with water, add a pinch of turmeric and pressure cook till done. Do not drain.
• Prepare the tamarind pulp and set aside.
• For the paste, fry everything, except the coconut, in oil. Grind in a blender along with the coconut till a fine paste is formed.
• To oil, add mustard seeds, halved red chilli and curry leaves. When they splutter add green chillies, tomato and eggplant. Sauté.
• Add turmeric, sambar powder, tamarind pulp, jaggery and salt. Simmer till vegetables are cooked.
• Add the dal and paste. Simmer till everything is thoroughly blended.
• Garnish with coriander leaves and serve with rice and pappadums.

Note:
You can use chayote or kohlrabi instead of the eggplant. ”

Gayathri’s Rasavangy

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