Eggplant Wedges in Lentil Stew (Rasvangi)
This delicious stew is similar to “Sambar” except that it doesn’t contain any onion or, garlic and is made with by grinding the coconut and spices together into a paste. My trusty pressure cooker makes an appearance in this recipe too, for quicker cooking!
- Eggplant, cut into wedges – 1 large
- Tamarind Paste – 2 teaspoons
- Water – 2.5 cups
- Mustard Seeds – 1 teaspoon
- Coriander Seeds – 2 teaspoons
- Roasted Split Gram – 2 teaspoons
- Red Chillies, dried – 2 to 3
- Dessicated Cocomut – 5 heaped tablespoons
- Turmeric – 1 teaspoon
- Asafoetida – 1/2 teaspoon
- Curry Leaves – 10 to 12
- Split & Skinned Pigeon Peas (Toor Daal), soaked and rinsed – 3/4 cup
- Coconut Oil – 1 tablespoon
- Salt, to taste
- Air fry or, pan fry the eggplant wedges on a slow flame until golden (takes 15 – 20 minutes).
- In the meanwhile dry roast the coriander seeds, roasted split gram, asafoetida and red chillies. Cool.
- Grind the above spice mix along with dessicated coconut to a fine powder.
- Heat coconut oil in the pressure cooker pan and add mustard seeds. Cover until they pop.
- Stir in the coconut – spice paste and curry leaves into the pan.
- Add the soaked rinsed lentils and mix well.
- Mix the tamarind paste and water. Season with salt.
- Clip the lid of the pressure cooker and cook for full pressure for 15 minutes.
- Release pressure and gently mash the contents with the back of a flat ladle.
- Add the eggplant and simmer for 5 to 10 minutes.
Serve hot, with steamed rice. Delicious by itself in a large bowl too! Enjoy!