Lavishly sauteed in oil and cooked in a rich and creamy peanut sauce, this eggplant dish has it all..
There are many variations for the masala used in this dish, but im going to share the one which i learnt from Lakshmi Mami-thanks so much mami (unga Chappati -Rasavaangi combinationa marakkamudiyaadhu)!! Here is the recipe:
Indian eggplants-8- 10 nos.(small round ones make the best dish)
Diluted tamarind juice-1/2 Cup
Cumin seeds-1 Tbsp
Red Chilly powder-1 Tbsp
Salt- to taste
Chopped cilantro - to garnish
To dry roast and grind coarsely:
Peanuts(skin removed)-1/2 cup
White Sesame seeds-1 Tbsp
To grind into a paste:
Ginger- an inch piece
Garlic-2 pieces (optnl)
1.Wash the eggplants well,remove the stalk and make a slit on top in the shape of a cross to its three fourth.
2.Grind the onions,ginger and garlic together into a fine paste.
3.Dry roast the sesame seeds first and then the peanuts in the same pan and once cool, grind it into a coarse powder and mix the red chilly powder with it.
4.Heat oil in a wide pan and once hot add the cumin seeds and when it turns slightly brown,add the onion-ginger-garlic paste.
5.Saute for a few minutes till it diffuses its raw smell and then carefully add the eggplants one by one and cook well by frying it from all sides.
6.Once the eggplants are soft and cooked,add the tamarind juice, salt and turmeric.
7.After about five minutes, add the ground peanut-sesame-chilly powder.
8.You will begin to notice that the gravy starts to thicken once the peanut powder is added.
9.Cook for about five to seven minutes, switch off the heat and garnish with the chopped cilantro.
10.Let it sit for few minutes with the lid on for the flavours to cook up.
11.Rasavaangi is enjoyed best with steamed rice, roti, idli or dosa.