Rasavangi
Serves 4
| Ingredients | |
|---|---|
| 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) | |
Method
- Cook toor dal in 2.5 cups of water and keep it aside.
- Fry coriander seeds, red chillies, chana dal, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut.
- 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.
- 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.
- 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 | ||