Eggplant (Kathirikkai) Rasavangy

When I first came across the Rasavangi recipe,I was quite amused by the name.Although I was in India for the majority of my life, I have never come across this dish. But then, I realized it is a variant of Sambar or Pappuchaaru as we call in Telugu. This recipe is a delicious combination of eggplant, lentils, coconut and fresh spices.Serve it with rice and that will be heaven!!

1/2 cup Toor Dal
2 cups water
a small piece of tamarind pulp
1 cup hot water
2 green chillies
1 small tomato, chopped
4 eggplants
1/2 tsp turmeric
1/2 tsp sambar powder
1 small block of jaggery
4 tbsps of Coriander, chopped

Paste
1 1/2 tbsps coriander seeds
1 tsp oil
2 red chillies
Asafoetida powder
5 1/2 tbsp fresh coconut
Tempering
2 tsps ghee
1 tsp mustard seeds
1 red chili halved
few curry leaves
Cook the dal with the 3 cups water, salt and turmeric until soft, about 1 1/2 hourMicrowave the tamarind in water for 1 min. Set aside.Heat the oil and add coriander seeds, red chillies, asafoetida powder.Saute for a few min.Add coconut and blend it to a fine pasteHeat the ghee in a pan. Add the mustard seeds, red chilli, and curry leavesWhen the mustard seeds begin to splutter, add the green chillies, tomato, egg plantsAdd the Sambar powder, tamarind pulp, jaggery, and salt to tasteCook until the vegetables are done.Add the dal and the coconut pasteSimmer for a few minutesGarnish with chopped coriander