Kathrikai Rasavangi

Brinjal is known as Kathrikai in Tamil and baingan in Hindi.

Kathrikai Rasavangi is a spicy, tamarind based delicious gravy which is served with steamed rice.

Long time back,my maternal uncle, who had come home for a visit asked me,’do you know to make Kathrikai Rasavangi?’
Though I have heard about it, never had tried in my kitchen. My uncle described about it in such a way that it sounded like a very exotic dish and I honestly felt that it must certainly be a traditional delicacy.
To my surprise, when I checked out the recipe, I found that it was just a variation of the usual araichuvitta sambar ( sambar made with freshly roasted and ground spices) that
we make at home. But have to say, it certainly is a delicious variation.

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Ingredients

Brinjal( violet or green) – 6 medium size
Tuvar dal( pigeon peas)- 3/4th cup
Turmeric powder-1/2 tsp
Tamarind – lemon sized
Grated Jaggery- 2 tsps

To roast
Coriander seeds- 2 tbsps
Urad dal – 1 tbsp
Chana dal ( chick peas)- 1 tbsp
Red chillies- 8-9

Coconut- 1/2 cup
Oil- 2 tbsps
Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Hing- 1/8th tsp

Method

Wash and cut brinjals and keep it immersed in water.

Soak tamarind in a cup of water for half an hour. Squeeze and take the tamarind extract.

Wash and soak tuvar dal for half an hour. Drain add 1 cup of water and pressure for 3-4 whistles. Mash the cooked dal gently and keep it aside.

In little oil, roast coriander seeds, urad dal, chana dal and red chillies till the dal becomes slightly golden.

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Cool and grind along with coconut to a paste.

Heat 4 tsps of oil in a pan. Add the brinjal and turmeric powder, mix well and sauté it for few mins.

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Add tamarind extract, salt to taste, one cup of water and jaggery. Let it cook till the brinjal becomes tender.

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Add the mashed dal and ground paste to the the brinjal and mix well. Add 1 more cup of water and mix again. Check the seasonings.
Simmer the gravy in a medium flame for 10 mins.

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Heat a tsp of oil in a pan. Add mustard. When it starts spluttering, add urad dal,curry leaves and hing. Pour the tempering over the gravy and serve hot with steamed rice drizzled with little melted ghee:)

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