Kathirikai Rasavangi - Brinjal Rasavangi

This is the first time I am trying this rasavangi. This has been in my to-try list for a very long time. I haven't tasted this before. I came to know about this recipe couple of years back when I used to browse for a variation to our regular sambars and rasams. When I decided to make this few days back I pinged all of my brahmin friends to get the recipe :-) As always there are a number of ways to make the same dish and I got different versions too. From that I had to adopt my own version. Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals or ash gourd. I would say this is very much close to the way we prepare arachu vita sambar with a slight twist in the ingredients and you end up in different taste. A perfect alternative for the regular sambars. I prepared bitter gourd poriyal for side and it matched perfectly with the rasavangi. This is a no onion-no garlic recipe too. 

Ingredients

Toor dal - 1/2 cup
Brinjal - 1/4 kg
Tamarind - a small gooseberry size, soaked and extracted
Turmeric powder - a pinch
Hing - a pinch
Black channa - 2 tbsp, soaked overnight (optional)
Jaggery - 1/2 tsp
Salt as per taste

To Grind

Coriander seeds -1 tbsp
Bengal gram/Kadalai paruppu - 2 tsp
Pepper - 1/4 tsp or some 10 peppercorns
Red chillies - 2 or 3 ( adjust as per your spice level)
Grated coconut - 3 tbsp

For seasoning

Coconut oil - 2 tsp
Mustard seeds, urad dal, red chillies and curry leaves as per taste

Method

1. Pressure cook the dal along with turmeric powder, mash it and set aside. Also pressure cook the black channa until soft.
2. Meanwhile dry roast all the ingredients mentioned under "To Grind" section one by one, allow to cool down and grind to a smooth paste by adding very little water.
3. Wash and cut brinjals lengthwise or into bite sized pieces. Keep them soaked in water until we cook them to avoid discoloration.
4. In a broad vessel or pan take the cut brinjals and add water, turmeric powder and salt and allow the brinjals to get cooked. Once half cooked add the tamarind extract and allow to get cooked until soft. Now add the mashed dal and boiled black channa. 
5. Then add the ground paste, jaggery and mix well. Allow this to cook for few more minutes until everything blends together. Once done, turn off the flame.
6. Now do the seasoning. Heat 2 tsps of coconut oil, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi.  Mix well and enjoy with rice.

Vangi Bath (Brinjal Rice)

Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Vangi means brinjal and bhath means rice hence Vangi Bhath aka Brinjal rice. It was VJ who introduced me to this dish first. He can eat Vangi bath even if I prepare daily. I haven't cooked this atleast for an year after our marriage as I used to feel this dish needs lots and lots of oil for roasting the brinjal. But as this is VJ's favorite I couldn't keep my hands away for a long time. I had to compromise on the oil part and also I found few methods to lessen the oil to some extent. Using a non-stick pan, tossing the vegetable on high-flame for the first few mins and cover with a lid while cooking for few mins, these tricks would lessen the oil usage :P. And from then on this has become a regular dish. Whenever I ask VJ what he would like for a week-end lunch he would prefer Vangi Bath. May be, if you are first time eater of this dish, you would start liking too :-)

Ingredients

Cooked rice - 1 cup
Brinjal - 5 nos
Salt - 1/2 tsp
Oil - 2 tbsp apprx
Turmeric - a pinch

Vangi Bath Powder - Dry roast and grind

Channa dal - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Pepper corns - 5 or 6
Red chillies - 2 or 3
Sesame seeds - 1/2 tsp
Grated Coconut - 1 tbsp
Hing - 1/4 tsp

For the Seasoning

Oil - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Green Chilli - 1 or 2, slit lengthwise
Onion - 1, optional, chopped lengthwise

Method

1. Cook the rice, fluff it up with a fork and set aside. The rice grains should be fully cooked but non-sticky.
2. Wash and chop the brinjals lengthwise into 2" pieces and place in water to avoid browning of the vegetable.
3. Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind" one by one until golden brown. Allow them to cool and grind to a coarse powder. Vangi Bath Powder is ready.
4. Now heat 2 tbsp of oil in the same pan and add the cut brinjals, a pinch of turmeric powder and 1/2 tsp of salt and toss in high flame for couple of mins. Stirring continously. Now reduce the flame and allow the vegetable to cook completely. Transfer the cooked brinjals to a bowl.
5. In the same pan, add a tsp of oil add the cumin seeds and once they sizzles add the slit green chillies and the curry leaves. If adding onions saute the onion until translucent. Then add the cooked brinjal and the vangi bath powder., combine well and cook for one more minute. Then add the cooked rice and required salt and mix well. Garnish with coriander leaves.
6. Optionally you can also add roasted peanuts or cashews for added flavor and taste. At times I might also add cooked channa to increase the nutritious value. The mild spicy Vaagi Bath is ready to be served with any raitha. My choice would be Cucumber Raita or simple Onion Raita.