Rasavangi is a type of Sambar / Kootu / Stew made with Brinjal.This can be a Main dish or a Side dish. Brinjal Rasavangi will be perfect side-dish for Vendaya Dosai , Dal Rice and with any Thogayal Rice.
    Servings Prep Time
    6 15minutes
    Cook Time
    Servings Prep Time
    6 15minutes
    Cook Time
    • 10Pieces Brinjal
    • Tamarind Lemon Size
    • 1Tsp Turmeric Powder
    • 1tbsp Sambar Powder
    • AsafoetidaAs needed
    • saltAs Needed
    • 1Cup Toor Daar
    • Grated Coconut
    • 1 Green Chilli
    Rasavaangi Powder
    • 1tbsp Coriander Seeds
    • 2Piece Red Chilli
    • 2tsp Bengal Gram
    • 1tbsp Oil
    • MustardAs needed
    • Bengal GramAs Needed
    • Curry LeavesAs Needed
    1. Heat a tsp of oil in a kadai, add coriander seeds, Bengal Gram, red chilli, and saute until daal turns light brown.

      Grind it [ Dry grind ] and keep it aside.

      Note : Will be Used Later.
    2. Pressure cook daal [3-4 whistles]. Mash daal well keep it ready.

      Note : Will be Used Later.
    3. Heat a tsp of oil in a kadai, add Mustard till it splutters.

      Add channa dal and add Grated coconut and saute it

    4. Soak tamarind in warm water for 15 minutes, extract the juice.

      Boil Brinjal for 5 minutes

      c. Mix the Tamarind water, Sambar Powder and Asafoetida,, Turmeric Powder, Salt and Green Chilli.

      d. Cook for 8 Minutes

    5. Once brinjal is cooked, Mix the Daal and add the Coriander Powder
    6. Mix the Grated coconut
    7. Add Coriander leaves, Green leaves for extra taste and aura.

      Serve Hot!
    Recipe Notes
    • Brinjal
    • Red Pumpkin
    • White Pumpkin

    These are some of the vegetables that can be used for Rasavangi