Brinjals cooked in tuvar dahl.
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.
Rasavangi https://themagicsaucepan.com/main-course/kuzhambu/rasavangi