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