Kathirikai/Brinjal rasavangi

Ingredients

1.       Brinjal – 5 to 6 pieces medium sized

2.       Tamarind – 1 tablespoon tightly packed

3.       Moong dhal – 1 handful

4.       Kadalai parupu – 2 teaspoons

5.       Coconut – 2 teaspoon

6.       Turmeric – a pinch

7.       Sambar powder – 2 teaspoon

8.       Thata payaru/Karamani – ¾ handful

Dry roast and grind

1.       Kadalai parupu – 1 teaspoon

2.       Coriander seeds – 2 to 3 teaspoons

3.       Red chilli long – 2 numbers

To Temper

1.       Mustard – ½ teaspoon

2.       Urad dhal – ½ teaspoon

3.       Red chilli – 1 number

4.       Curry leaves

Procedure

       1.Heat the kadai and temper the item in “to temper” and add water, add moong dhal and

           brinjal. Let it boil for sometime.Boil thata payaru separately and add to the boiling 
           items.
       2.Add a pinch of turmeric and let it boil for sometime.

       3.Dry roast and grind above items.Keep the powder ready.

       4.Prepare tamarind solution and add to the boiling mixture. Add sambar powder to it.

       5.Once it boils well add the masala powder and grated coconut to it. Let it boil and once it 
           is thickened. Remove it from stove.