Rasavangi

Ingredients:

Brinjal – big size — 2nos
Toor dal — 1 cup
Tamarind (imli) pulp — 1 table spoon
Turmeric powder — 1/4 teaspoon
Salt to taste
For the paste:

Coriander — 2 teaspoon
Channa dal — 1/2 teaspoon
Fenugreek — 1 teaspoon
Red chilli — 10 nos
Haldi powder — 1/2 teaspoon
Coconut gratings — 3 tablespoon
All these ingradients are to be fried dry and ground to a paste.

Preparation:

Cut the brinjal into 1 inch blocks.
Boil in water and add all the above except toor dal.
The dal has to be cooked separately and finally added to the main portion.
Fry in oil mustard, toor dal and coconut gratings and add to the main dish.
Also add coriander leaves and Kari veppu leaves.
This dish will have to be made thick and brinjals should not be fully mashed.
It can be eaten along with rice and chapathis.