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Blogging Marathon #25: Week 2/ Day 2

Theme: Cooking from a Book

Dish: Kathrikkai Rasavangi

Being an eggplant lover, I’m always in the lookout for some good baby eggplants whenever I visit the India grocery. I usually get very upset if they don’t have good looking fresh eggplants, because the thought of not eating Indian style eggplants for at least another month makes me a little cranky. (I know I’m weird about my beloved eggplant).

On my latest visit to the Indian store last week, the first store I went into had really bad, almost rotten eggplants. But luckily being in New Jersey, there are more Indian groceries in the same street to shop around. Fortunately the second store had some fresh looking eggplants that I bought without a second thought.

I have always wanted to try something Kathrikai Rasavangi,but never got around to make it. When I saw the recipe in Chandra Padmanabhan’s Dakshin: Vegetarian Cuisine from South India, I thought this is a perfect dish for this week’s theme. 

This dish is so delicious, it’s tangy, spicy, slightly sweet with the healthy goodness of lentils and the yummy eggplants. Goes great with hot steamed rice or even with rotis. I thought it tasted better the next day when the flavors had a chance to mingle.

Print Recipe
Kathrikkai Rasavangy (Eggplant Lentil Curry) Yum
Kathrikkai Rasavangy (Eggplant Lentil Curry)
Course side dish
Cuisine tamil
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 8 - 10 Eggplants Baby (cut into quarters)
  • ½ cup Toor dal
  • 1 tbsp Tamarind pulp
  • 2 chilies Green - slit
  • 1 Tomato - medium, chopped
  • ½ tsp Turmeric
  • 1 tbsp Jaggery
  • ½ tsp Sambar powder - (homemade or store bought, I use MTR brand sambar powder)
  • 2 tbsps Coriander Leaves - finely chopped
  • to taste Salt
For Spice Paste:
  • tbsps Coriander seeds
  • 2 chilies Dry Red
  • tsp Asafoetida (Hing)
  • 4 tbsps Coconut Fresh - grated
For Tempering:
  • 1 tsp Mustard Seeds
  • 1 red chili Dry
  • 6 Curry leaves
Course side dish
Cuisine tamil
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 8 - 10 Eggplants Baby (cut into quarters)
  • ½ cup Toor dal
  • 1 tbsp Tamarind pulp
  • 2 chilies Green - slit
  • 1 Tomato - medium, chopped
  • ½ tsp Turmeric
  • 1 tbsp Jaggery
  • ½ tsp Sambar powder - (homemade or store bought, I use MTR brand sambar powder)
  • 2 tbsps Coriander Leaves - finely chopped
  • to taste Salt
For Spice Paste:
  • tbsps Coriander seeds
  • 2 chilies Dry Red
  • tsp Asafoetida (Hing)
  • 4 tbsps Coconut Fresh - grated
For Tempering:
  • 1 tsp Mustard Seeds
  • 1 red chili Dry
  • 6 Curry leaves
Kathrikkai Rasavangy (Eggplant Lentil Curry)
Instructions
  1. Make the Spice Paste: Fry the ingredients for Spice paste in 1 tsp of oil. Grind to a smooth paste along with coconut. Keep aside.
  2. Cook toor dal in the pressure cooker and set aside.
  3. For the Curry: Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add the chopped eggplants and green chilies; cook until they start to get tender, about 8 - 10 minutes.
  4. Then add tomato, tamarind pulp, jaggery, sambar powder and turmeric. Cook until the veggies are completely cooked through, another 5-7 minutes.
  5. Next add the cooked dal and the spice paste. Simmer for couple minutes for the flavors to blend.
  6. Garnish with chopped cilantro.
Recipe Notes

I served it with sauteed broccoli and steamed rice for a complete meal.

Lets check out what my fellow marathoners have cooked today for BM# 25.

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10 thoughts on “Kathrikkai Rasavangy (Eggplant Lentil Curry)”

  1. This is one of our family favorite! In fact I have this recipe in the draft right now waiting in line to get into the blog 🙂 Love your clicks!

  2. Really a good one for eggplant lovers.I ate once a rasvangi dish at a Chicago restaurant. It was dry but was a melange of flavors and I fell in love with the dish.

  3. whats funny is as strong as your love of eggplant is my aversion to them – I would def. try this gravy with another vegetable

  4. whats funny is as strong as your love of eggplant is my aversion to them – I would def. try this gravy with another vegetable

  5. Rasavangi is a traditional and favorite dish in my parents’ family, though I personally don’t like it. I am not sure about the recipe used by my mom..but this sounds very similar to what she makes 🙂

  6. Can you believe, I have been wanting to make Rasavangy since the time I started blogging! I am still yet to make..your pictures are really tempting..

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