Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy

Step 1: To prepare Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy, pressure cook the toor dal with 1 cup of water for 4 to 5 whistles

Step 2: Turn off the heat and allow the pressure to release naturally

Step 3: Once the dal is cooked, whisk the dal well and keep it aside

Step 4: In the meantime, heat a small pan on medium heat and dry roast chana dal, coriander seeds, red chilly and peppercorns till it gets aromatic and turns golden brown

Step 5: Once roasted, add the grated coconut to this and keep stirring till it turns brown

Step 6: Turn off the heat, cool and grind to a smooth mixture by adding a 1/4 cup of water

Step 7: Keep this aside

Step 8: Heat oil in a preheat pan; add the mustard seeds and allow it to crackle

Step 9: Add the curry leaves and brinjal, sprinkle salt and give it a stir

Step 10: Cover the pan and cook the brinjal until roasted and soft

Step 11: To the cooked brinjal, add the tamarind water, turmeric powder, jaggery, cooked dal, coconut mixture and salt to taste

Step 12: Simmer the Kathirikai Rasavangi  for a good 5 minutes until the raw smell of tamarind goes away and the rasavangi has good taste and flavours

Step 13: Check the salt and adjust to taste accordingly

Step 14: Once done, turn off the heat and transfer the Kathirikai Rasavangi to a serving bowl and serve hot

Step 15: Serve the Kathirikai Rasavangi Recipe with Steamed Rice, Keerai Masiyal, Potato Curry to make this recipe a complete south indian meal