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Authentic Udupi-Style Rasvangi Recipe | Rasvangi Recipe

| vegetarian

Ingredients

  • For the Brinjals:
  • 350 gms White Long Brinjals or White Round Brinjals ((do not use blue brinjals))
  • Water (to soak the brinjals)
  • Salt (as needed)
  • 1/4 tsp Turmeric powder
  • For the Spice Paste:
  • 1 inch Cinnamon Stick
  • 1 tbsp Chana Dal
  • 1.5 tbsp Husked Urad Dal (or white urad dal if unavailable)
  • 1/4 tsp Fenugreek Seeds
  • 1.5 tbsp Coriander Seeds
  • 8-10 Dry Red Chillies
  • 1/4 cup Fresh Coconut (grated)
  • 1/8 tsp Hing (Asafoetida)
  • For the Curry:
  • 3 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 Dry Red Chilli
  • 2 sprigs Curry Leaves
  • Salt (as needed)
  • Tamarind (lemon-sized)
  • 1.5-2 tbsp Jaggery
  • 1/4 tsp Turmeric Powder
  • 1-1.25 cups Water
  • For Garnishing:
  • Coriander Leaves (Chopped)

Instructions

  1. Preparing the Brinjals: 1). Wash and slit the white long brinjals lengthwise (or use white round brinjals). 2). Soak the brinjals in water with a pinch of salt and 1/4 tsp turmeric to prevent discoloration.
  2. Making the Spice Paste: 1). Heat a pan on low flame. Dry roast the following ingredients until fragrant: cinnamon stick, chana dal, husked urad dal, fenugreek seeds, coriander seeds, and dry red chillies. 2). Add 1/4 cup of fresh coconut and roast for an additional 2-3 minutes. 3). Transfer the roasted ingredients to a mixer jar. Add hing (asafoetida) and grind into a semi-coarse paste using a little water. Do not make it too smooth.
  3. Cooking the Brinjals: 1). Heat 3 tbsp of oil in a pan. Add mustard seeds and let them splutter. 2). Add one dry red chilli and sauté for a few seconds. 3). Add the chopped brinjals and salt and curry leaves. Sauté well and cook on medium flame until the brinjals are 80% cooked (approximately 15–17 minutes). Sprinkle a little water occasionally to soften the brinjals and prevent burning.
  4. Preparing the Curry: 1). Extract 1.5 cups of tamarind juice from the soaked tamarind. 2). Add the tamarind extract, jaggery, and 1/4 tsp turmeric powder to the brinjals. Mix well and let it simmer for 3-4 minutes. 3). Add the prepared spice paste and 1-1.25 cups of water. Stir to combine. 4). Cook the curry on medium-low flame for 15-18 minutes, allowing the flavours to meld beautifully. Stir occasionally to prevent sticking.
  5. Final Touch: 1). Once the curry is cooked, sprinkle freshly chopped coriander leaves over the top for added aroma and flavour.
  6. Serve: 1). Serve the aromatic and flavourful Rasvangi hot with steamed ghee rice. The combination of creamy brinjals, tamarind tang, and subtle spices will make this a crowd-pleaser.