Serves 4

Eggplant/Brinjal 1 big washed and diced 1" Toor dal 1 cup
Coriander seeds 4 t.spoons Red chillies 6-8
Chana dal 2 t.spoons Hing a small pinch
Coconut grated 3 t.spoons Tamarind paste/extract 1 t.spoon
Turmeric 1/4 t.spoon Cooking Oil 2 t.spoon
Mustard 1/2 t.spoon Urad dal 1/2 t.spoon
Curry leaves a few Cooking oil 4 t.spoons
Salt 1 t.spoon (or to taste)


  1. Cook toor dal in 2.5 cups of water and keep it aside.
  2. Fry coriander seeds, red chillies, chana dal, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut.
  3. Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes.
  4. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked toor dal, and let it cook for another 5-10 minutes.
  5. Heat some oil, splutter mustard, then add hing, urad dal, and curry leaves and add this to the rasavangi.
Nutrient Composition Per Serving
Energy (Kcal) 204 Carotene ( μg ) 129.82
Protein (g) 9.41 Vitamin C (mg) 6.03
Carbohydrate (g) 22.8 Mg (mg) 50.08
Fat (g) 8.31 Na (mg) 12.06
Fibre (g) 3.53 K (mg) 443.5
Minerals (g) 1.8 Mn (mg) 0.53
Calcium (mg) 104.3 Zn (mg) 0.6
Phosphorus (mg) 148.7 Cr (mg) 0.008
Iron (mg) 2.4