A side dish prepared using either Vangi / Brinjal or Ridge Gourd. If Ridge Gourd is used it can be called as Rasaheerekayi! The gravy can be made either thick or thin with Coconut and spices and this dish is very popular in Mysore-Bangalore regions.
Time Required: 30 Minutes
Serves: 4
Ingredients:
6 Brinjals or 2 long Ridge Gourd
2tbsp Jaggery
Salt to taste
For the Seasoning:
2tbsp Oil
1tsp Mustard Seeds
A pinch of Turmeric and Hing / Asafoetida
For the Masala Powder:
4tbsp Bengal Gram
2tbsp Urad Dal / Split Black Gram
5tbsp Coriander Seeds
1/2 tsp Jeera / Cumin Seeds
1/2 Methi / Fenugreek Seeds
1″ Cinnamon
2 Cloves
8 Red Chilies
1 Cup Grated fresh Coconut
1tbsp Tamarind Pulp
Method:
Slit Brinjals with the stem intact and immerse them in water. If Ridge gourd is being used, then peel them and cut into 2 inch roundels and make a slit in the middle.
Fry the ingredients for the masala powder in little Oil and grind them along with Coconut, Tamarind pulp and water to a paste.
Heat Oil in a pan and add Mustard Seeds, Turmeric Powder and Hing. Add the Vegetable, Masala paste, Salt and Jaggery and 1 cup of water.
Close the pan and cook until the vegetable is soft.
Remove to a serving dish.
Serve hot Rasavangi with Rice or Chapathi.
