Rasavangi is a traditional dish from Thamizhnadu, though it is also prepared in the Palakkad region of Kerala. It is normally made with eggplant (baingan), a vegetable that I really love for its versatility. In Iyer households, this dish holds a cult status. Paired with steamed rice, many consider it heaven on earth.

Ingredients
250 gms eggplant
3/4 cup of tamarind juice, extracted from a gooseberry sized ball of tamarind
A pinch of turmeric powder (haldi, manjal podi)
A pinch of asafoetida (hing, perunkayam)
1 cup cooked pigeon peas (tur dal, thuvaram parupu)
1 tbsp split black lentils (urad dal, ulutham parupu)
1/2 tbsp Bengal gram (chana dal, kadalai parupu)
1 tbsp coriander seeds (sabut dhania, kothamalli varai)
2 tbsp grated coconut
4 dried red chillies
2 tsp sambar powder (see the section on Chutneys & Powders in this blog)
Salt to taste
1/2 tsp mustard seeds (sarson, kadugu)
1 sprig curry leaves
1/4 tsp date paste (optional – I avoid this)
Method
Cut the eggplant lengthwise and soak in water (so that they do not discolour)
Soak tamarind in warm water for 10 minutes and extract 3/4 cup of juice
Heat a wok and add coriander seeds, dried red chillies and Bengal gram
Roast till they the Bengal gram turns a golden colour
Cool and grind to a fine paste, adding grated coconut and a little water
Set aside
Heat the wok and add mustard seeds
When they begin to splutter, add the eggplant
Saute for a minute and then add tamarind juice, sambar powder, turmeric powder, asafoetida and salt
Cook for 7-8 minutes till the eggplant is well done
Then add the cooked pigeon peas and the ground paste
If the mixture is too thick, add about 1/2 a cup of water
Bring to boil
Add date paste (if using) and switch off the flame
Mix well and add curry leaves
Serve hot with steamed red/brown rice
Enjoy!