Rasavaangi

Rasavaangi is a South-Indian gravy that is a slight derivative of arachu-vitta sambar and pitlai. It is much thicker than sambar, and is usually prepared with brinjals/eggplant, and is flavored with freshly ground spices and coconut in a tangy tamarind-lentil gravy. This side-dish features pretty often in our household in summer, because we always grow eggplants.

Ingredients (serves 4):

1. 1/2 medium-sized eggplant, cut into long thick strips (if using Indian brinjals, use about 5-6)
2. 2/3 cup uncooked toor dhal / tuvaram paruppu / yellow lentils
3. 1 inch ball of tamarind, soaked in 1 cup hot water for 20 minutes
4. 1.5 tablespoons bengal gram / kadala paruppu
5. 2.5 tablespoons coriander seeds / dhania
6. 3 dry red chillies
7. 1/4 cup grated/shredded coconut
8. 1 teaspoon sambar powder (optional)
9. 1/2 teaspoon turmeric powder
10. 2 tablespoons oil (in total)
11. 1 teaspoon black mustard seeds
12. 1 teaspoon ulutham paruppu / split urad dhal / split de-husked black gram
13. a few curry leaves
14. 1/8 teaspoon hing / asafoetida
15. 1 teaspoon salt, or as needed

Preparation:

1. Cook the toor dhal with just enough water until well cooked and almost mushy. Pressure cooker is ideal. 
2. Add 1 tablespoon oil to a skillet and fry the eggplant/brinjals until slightly browned. Transfer to a medium sauce-pan.
3. Extract the juice from the soaked tamarind and add it to the sauce pan with the eggplant/brinjals. If the tamarind still looks "juicy", add some more warm water, squeeze out the juice and add. Discard the pulp.
4. Add enough water to cover the eggplant. Add salt, turmeric powder and sambar powder and cook for 15 minutes until the eggplant is done and the tamarind doesn't smell raw. 
5. Meanwhile, in 1/2 tablespoon oil, fry bengal gram, coriander seeds, and red chillies until fragrant and slightly roasted. Remove from heat, add coconut and fry in the remaining heat for a couple of minutes. Set aside. When cool, grind with some water to form an almost smooth paste. 
6. Add this paste and cooked toor dal to the eggplant-tamarind mixture and mix well. Add some water if needed to bring the gravy to desired consistency, and simmer on low heat for 5-10 minutes until flavors meld together. Remove from heat.
7. In 1/2 tablespoon oil, splutter mustard seeds, add urad dhal, hing, and curry leaves and saute until dhal turns golden. Add this seasoning to the gravy and serve.

Serve with rice and enjoy!