Kathirikai Rasavangi (Brinjal Rasavangi) Written by Kamala Updated on December 11, 2022 in Kuzhambu Jump to Recipe Print Recipe Rasavangi is in between sambar and kootu and more or less similar to “Araithuvitta Kuzhambu“. This gravy goes well with steamed hot rice with papad or potato curry. Pin Print Kathirikai Rasavangi (Brinjal Rasavangi) 0 from 0 votes Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Medium Servings4servingsPrep time10minutesCooking time20minutes Rasavangi is in between sambar and kootu and more or less similar to “Araithuvitta Kuzhambu”. This gravy goes well with steamed hot rice with papad or potato curry. Ingredients Brinjal (Kathirikai) – 4 Thuvar dal – 1/2 cup Tamarind – Gooseberry size Turmeric Powder – 1/4 teaspoon Salt – 1 teaspoon or as per tasteTo fry and powder: Red Chillies – 4 Dania (Coriander seeds) – 2 tablespoons Bengal gram dal – 2 tablespoons Grated coconut – 2 tablespoonsFor seasoning: Oil – 1 tablespoon Mustard – 1/2 teaspoon Asafoetida powder – 2 pinches Curry Leaves – few Directions Wash and pressure cook the thuvar dal till soft.Cut the brinjals into lengthwise pieces.Soak tamarind in a cup of water and extract the juice.In a kadai put a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dal one by one. Finally add coconut gratings and fry till it become light brown. Cool it and powder all the fried ingredients coarsely.In a thick bottomed kadai add the oil and when it is hot, add mustard. When it starts pop up add asafoetida and curry leaves.Then add brinjal pieces and fry for few seconds. Add tamarind water, turmeric powder and salt. Mix well. Allow to boil till the brinjal is cooked well. Add cooked thuvar dal (if the gravy is too thick you can add little water now) and again allow to boil. Reduce the heat and sprinkle the coarsely ground powder and give a quick stir and remove.