This recipe is from the thirunelveli region. Generally, a rasavangi is very similar to the pitlai recipe. Thats how most of the Tambrahm makes it. When I was discussing with my MIL she said, it is not how it is made in our family. I was delighted that I got a different recipe from her sinceI didn't want to post another recipe that is very similar to the previous posts. So here is a simple and easy recipe for all the brinjal lovers!
The highlight of the dish is the lime juice and chillies. It should be very tangy and chilly spicy. Both the flavour should hit the taste bud instantaneously. Also, in this dish the original taste of the brinjal is retained and it is not masked with other spices or flavouring agents.
You can find below the recipe and you also have the option to print.
Brinjals cooked in tuvar dahl.
- ¼ Cup Tuvaram Parupu | Toor dahl
- 1 tablespoon Oil
- ¼ teaspoon Kadugu | Mustard seeds
- Few curry leaves
- 1 tablespoon Kadala Parupu | Channa dahl
- 3 Green chillies slit lengthwise
- 2 Medium sized Kathrikai | Brinjal chopped
- Salt as needed
- 1 tablespoon Lime juice
- Coriander leaves for garnish
- Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy.
- Heat oil in a Kadai | Pan over medium high heat.
- Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves and green chillies and fry for a second.
- Then add the chopped brinjal and saute e until it turns tender. Add salt and sprinkle some water so it gets cooked fast
- Once the veggies are cooked, add the cooked dal. Mix it well. Add ¼ Cup water and salt, bring it to a boil
- Finally garnish it with coriander leaves and turn off the flame. Add a tablespoon of lime juice at the end.
Adjust the amount of lime juice if 1 tablespoon is not sour enough. The final dish should be slightly tangy and spicy.
The chilli taste is slightly more in this dish. If you can't handle the chilli tone it down.
The brinjal is slightly tart (thuvarpu in Tamil) in nature. So most of the time we cook it with tamarind water or if used in a subzi, we spice it up with masalas. But in this dish, the actual taste of the brinjal is retained.
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