Rasa-Vangi

Instructions

reparing the Tamarind Pulp:

• Soak a lime-sized ball of tamarind in warm water for about 15-20 minutes. Extract the thick pulp and set aside.

Frying the Spice Ingredients:

• Heat a small pan and dry roast the chana dal, urad dal, and methi seeds until they turn golden brown.
• In the same pan, add coriander seeds, poppy seeds, cloves (if using), red chilies, and fresh grated coconut. Fry until they are crisp and aromatic.
• Optionally, add a small piece of dalchini (cinnamon) to this mixture for an extra flavor layer.
• Let the roasted ingredients cool, then grind them into a fine powder. Add a little water and grind to a smooth paste. Set aside.

Cooking the Vangi:

• Cut the brinjals (vangi) into long slices and immediately place them in water to prevent discoloration.
• Heat 2 tablespoons of oil in a large kadai or pan. When hot, add mustard seeds and allow them to splutter.
• Add the sliced vangi and sauté for a few minutes until slightly softened.

Simmering with Tamarind Pulp:

• Pour the tamarind pulp into the pan with the vangi. Add enough water to cover the vangi.
• Bring this mixture to a boil on medium flame and let it cook until the vangi becomes tender.

Adding the Spice Paste:

• Once the vangi is cooked, add the freshly ground spice paste to the pan. Stir well to combine.
• Let the mixture simmer on low flame for about 5-10 minutes until the raw smell of the spices disappears and the flavors blend well.

Final Adjustments:

• Add jaggery to balance the tanginess of the tamarind and the spiciness of the paste.
• Adjust salt and hing as per your taste.
• Garnish with fresh curry leaves for added aroma and flavor.

Serving:

• Serve the hot Rasa-Vangi with steamed rice. It pairs well with a side of papad or curd for a wholesome meal.

Additional Tips:

• Spice Level: You can adjust the number of red chilies based on your spice tolerance.
• Coconut Variation: If fresh coconut is not available, you can use dry coconut (copra) for a slightly different texture and flavor.
• Consistency: For a thicker gravy, reduce the water while cooking, or simmer for a little longer until it thickens to your liking.
• Vegetable Variation: While eggplant is traditional, you can also make this dish with vegetables like drumstick, pumpkin, or even potatoes for a variation.