Eggplant Rasavangi:
4 Eggplants, long ones are better but can use any type of firm Eggplants,
1 tbsp Tamarind Juice
1-2 Tomatoes
Cilantro
Salt
ROAST AND POWDER:
2 tbsp Coriander Seeds
1/2 tsp Fenugreek Seeds
1 tbsp Tuar Dal
1 tbsp Chana Dal
2-43 Dry Red Chillies or Paprika for color
Pinch of Hing
SEASON:
1 tsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Red Chilly
Curry Leaves
1 small Onion sliced
HOW TO:
1. Heat oil, add all the seasoning ingredients one by one.When onions are reddish, add cubed eggplants and stir, cook until almost done.
2. Add in tamarind juice,salt,tomatoes,ground masala and 1 cup water. cover,simmer.
3. Uncover after a few minutes, garnish with cilantro and tomato slices.
4. Best served with Rice rottis , Parathas and also with Dosas.
Rasavangi with dosa and Rigdegourd Chutney:
Rice Rottis:

Parathas:
Dosas:

That's it. Enjoy!!:)
Thanks for posting a curry without coconut. Can this be done with purple Indian eggplants?
ReplyDeleteYou are welcome Manjula!Hope last recipe you were enquiring went well.I did reply to that.
ReplyDeleteYes,any kind of Eggplant will do for this dish.Enjoy.
Asha: Rice rottis are my favorite always and I make at home. Today morning I was thinking how I miss my eggplant chutney with idli and dosa:))
ReplyDeleteAwesome...
Mine too Priya!:) Little work involved in making them but worth it.Rasavangi goes well with dosas too.Try it,thanks girl.
ReplyDeleteNice dish, i like the red colors...would go well with dosas.
ReplyDeleteThanks Cyber Kitty.It does taste delicious with Dosas.Hope you try:))
ReplyDelete