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Rasavangi (Eggplants in gravy) is a very tasty Maharashtrian (North India) recipe vegetarian gravy which is excellent with all kinds of Indian breads.

Ingredients for Rasavangi:

  • 2 big-size Brinjal
  • 1 cup Toor dal
  • 1 tbsp Tamarind(imli) pulp
  • 1/4 tsp turmeric powder
  • salt to taste

For the paste (all these ingradients are to be fried dry and ground to a paste):

  • 2 tsp coriander
  • 1/2 tsp channa dal
  • 1 tsp fenugreek
  • 10 red chilli
  • 1/2 tsp haldi powder
  • 3 tbsp coconut gratings

Directions for making Rasavangi:

  1. 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.
  2. Seasoning: Fry in oil mustard, toor dal and coconut gratings and add to the main dish. Also add coriander leaves and Kari veppu leaves.
  3. This dish will have to be made thick and brinjals should not be fully mashed. This dish can be eaten along with rice and chapathis.
  4. Enjoy your Rasavangi. Hope you love this Indian recipe.


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