Brinjal Rasavangi

Preparation Method: 
  1. In a frying pan, fry bengalgram, blackgram, black pepper, shredded coconut, red chillies in little oil and once done grind it to thick paste.
  2. Extract juice from tamarind adding enough water.
  3. Stuff Brinjals with thepaste.
  4. Fry the stuffed brinjals for a while till they change in colour.
  5. Add the tamarind juice to the brinjal.
  6. Add turmeric powder.
  7. Heat till the Brinjals are cooked.
  8. In a frying pan add little oil, mustard seeds and asafoetida.
  9. When mustard crackles, add to the above sauce.
  10. Serve hot.
  1. Brinjal (Egg Plant): 1/4 kg
  2. Bengalgram (dal): 1 tbsp
  3. Blackgram (dal): 1 tsp
  4. Red chillies: 6
  5. Black pepper; 1/2 tsp
  6. Coconut: 1/2
  7. Tamarind: 1 small lemon size
  8. Mustard seeds: 1 tsp
  9. Curry leaves: a few
  10. Turmeric Powder: 1/4 tsp
  11. Oil to fry
  12. Salt to taste
Chef's Name: 
Rehana Khambaty