Friday, January 5, 2018

KATHIRIKAI RASAVANGI

KATHIRIKAI RASAVANGI

In India, we most often refer to egg plant or aubergines as brinjals. I often make dishes using brinjals as they are commonly available and also have numerous health benefits. Elsewhere in this blog you will find recipes for Vaingana Puddi Sagle,  which we Konkanis love; Bharli Vaangi, from Maharashtra, and Hyderabadi Baghara Baingan from Telangana.

In the same vein, today's dish made with brinjals is from the State of Tamilnadu in South India. In Tamil, brinjals are called "Kathirikai" hence the name for this dish.  I made it for the first time the other day and we loved it when we had this with plain rice. This recipe is adapted from Kathirikai Rasavangi from Chitra's Foodbook.




Ingredients: 


  • Kathirikai (Brinjals), 250 gms
  • Channa Dal,  2 tbsp
  • Tamarind, size of a large gooseberry
  • Turmeric Powder, 1/8 tsp
  • Jaggery, a pinch
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Urad Dal, 1/2 tsp
  • Salt, to taste 
  • Oil, 1 tbsp
  • Coriander Leaves, finely chopped, to garnish
For the Masala:
  • Coriander Seeds, 1 tbsp
  • Udad Dal, 1 and 1/2 tbsp
  • Coconut Gratings, 1/4 cup
  • Byadgi Red Chillies, 4
  • Asafoetida,  2 big pinches
Method:

Wash the brinjals, snip off the top and cut into bite -sized pieces. Place in a bowl of water and keep aside so that they don't get discoloured.
Wash and soak channa dal for 15 minutes. Keep aside.
Soak the tamarind in warm water and extract the pulp and keep aside. 
Heat 1 tsp of oil in a thick- bottomed kadhai. When it gets hot add the coriander seeds, urad dal, red chillies and asafoetida and roast on medium flame till the dal turns golden and the red chillies become crisp
To this add the coconut gratings, and roast for a few minutes
Transfer to a small mixer jar and grind to a smooth paste adding just the required amount of water. Keep aside.
In the kadhai, cover and cook the soaked channa dal in adequate water till it is done
Add the tamarind extract, and brinjal pieces, salt and turmeric powder and cook till the brinjals get done. Ensure that the brinjals on being cooked are still firm and don't get mushy.
Next, add the ground masala, jaggery and a little water
Mix well, adjust the consistency and bring to a boil
Let it simmer for a couple of minutes and switch off the gas
In a small pan, heat oil and add mustard seeds, when they splutter add the urad dal and curry leaves and saute till the dal change colour
Add this seasoning to the Kathirikai Rasavangi
Lastly, garnish with finely chopped coriander leaves.