Ras Vaangi
Ras Vaangi Recipe
Ingredients for Ras Vaangi Brinjal Baingan Eggplant
1 lb small round brinjal
2 table spoons desiccated coconut
1 large spoon channa dal
1 large spoon dhania or coriander seed
few methi seeds
1 teaspoon sesame seeds
a few curry leaves
half teaspoon turmeric powder
3 dry red chillies
3 flakes of garlic
1 tablespoon tamarind paste
dissolved in water
a little mustard seeds for
seasoning
salt to taste
Method of cooking Ras Vaangi Brinjal Baingan Eggplant
Remove only the stalks of the brinjal and make slits on all 4 sides
keeping the
bottom intact. Immediately immerse into cold water. Dry roast channa
dal,
chillies, coriander , sesame seeds, methi till you get the aroma.
Turn off the fire and add coconut, garlic, salt. Powder the roasted
spices
coarsely .Pat the brinjal dry with a kitchen towel and fill in the
powder In a wok
heat oil and add mustard seeds.
When it splutters gradually lower the brinjal. If there is any masala
powder left
just sprinkle it on top of the vegetable. Add curry leaves and cover
it with a lid.
Cook this on low flame for 5 minutes.
Uncover and gently toss the brinjals with a ladle. Make sure that
you do not
break the brinjal. Add the tamarind water and turmeric and let this
cook for
another 5 min or till veggies are tender.
Let the water evaporate and once the oil floats on top it is done.
Serve it hot with rice.
More Brinjal Recipes
|
