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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Smruti Shah says
Third Rasavangi for the day. The recipe is an absolute winner today!!
Pavani N says
Another version of rasavangi - you know I'm going to try this one right 🙂
Very different recipe for rasavangi . Will try this
Harini-Jaya R says
A definitely different version of rasavangi.
Amara Annapaneni says
As Valli said, third rasavangi dish which are different from each other but all of them are inviting and delicious:)
Gayathri Kumar says
Very different from other rasavaangi dishes I came across. Looks very tasty..
Priya Suresh says
Looks like rasavaangi is the star dish of the 'R', am crossing the third rasavaangi, another delicious dish, makes me drool.
Such beautiful clicks and enjoyed reading the third rasavangi today...each so different from other..good one..
vaishali sabnani says
The idea of Brinjals cooked with Daal is very interesting, addition of lime juice will make it all the more delicious...beautiful clicks.
Suma Gandlur says
Another simple yet flavorful dal from your kitchen.
Third rasavangi of the day!! It looks yummy and will have to try it. Never tasted brinjal and dal combination. I like the way you stacked the plates & the bowl. Love it! !
Srividhya Gopalakrishnan says
This is an interesting twist. So only green chillies adds spice to this recipe right? With lime juice and I bet it would have tasted well. Great pick and same pinch too.