Rasavaangis are ideally done with ash gourd or with fresh, tender brinjals. This is a combination of delectable spices and tangy tamarind. It tastes heavenly with hot rice and ghee.
About 200 grams of Brinjals would suffice to make for two serves.
200 grams brinjals
3 tablespoons Channa dhal
A small lime size of Tamarind
2 teaspoons Coriander seeds
5 pieces Redchillies (can be adjusted to taste)
2 teaspoons Urad dhal
1/2 teaspoon Black peppercorns
2 tablespoons Dessicated coconut
1 teaspoon Mustard seeds
Curry leaves 2 sprigs
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Oil for tempering and about 2 tablespoons to fry channa dhal
Wash and soak channa dhal for about 1/2 an hour. Drain and keep aside.
Cut the brinjals lengthwise in quarters or eigths. Cook them till tender.
Add very little water to tamarind and keep.(do not soak)
In a pan, keeping aside some oil for tempering, heat oil. When hot enough shallow fry the channa dhal.
(The dhal will now resemble what we buy as snacks from Haldirams - Slightly puffed and roasted)
Drain on absorbent paper.
In the same pan roast coriander seeds, urad dhal, peppercorns and redchillies until slightly brown and crisp.
Add to the above the coconut, tamarind ans asafoetida and grind to a fine paste. Wash the mixer jar and collect adhering paste also. Add another 1/2 cup of water to the paste.
Put the pan back on fire. Add the oil for tempering. Put in the mustard seeds and when they splutter, put the cooked brinjals, turmeric powder, salt and the ground mix.
Bring to a boil and allow to simmer for about 10 minutes. Add the channa dhal and curry leaves.
Serve with hot rice.
The same quantity of ingredients will suffice for about 200 grams of ash gourd.