Rasavaangi(Brinjal curry)

Ingredients::

Vankaya:: 1/2 kg

Oninon:: 1/2 cup cut into small pieces

Curry leaves::2 to 3

Coriander leaves::1/2 cup cut into small pieces

Tamarind:: small lemon size( soak in water for 15 minutes)

Curry powder::2 tablespoons

( dry roast urad daal::1 tablespoon Chana daal::1tablespoon ,coriander seeds ::1 tablespoon,red chillies::2 ,salt ::1 teaspoon and grind into fine powder)

Sambar powder::1 teaspoon

Mustard seeds::1/4 teaspoon

Red chillies::1

Green chillies::2

Turmeric::1/2 teaspoon

Jaggery:: 1 inch piece

OR

Sugar::1 teaspoon

Salt to taste

Oil ::1 tablespoon

Procedure::

Wash and slit the brinjal and put in water.Add a little bit of oil in the curry powder and stuff the brinjal and keep it aside. Now in a pan heat 1 tablespoon of oil and add mustard seeds , red chillie. Once the seeds splatter add curry leaves, green chillie, oninon pieces and fry until golden brown.Now squeeze the tamarind juice and add to the pan.The water should be approximately 4 cups. Now add turmeric, salt , sambar powder and jaggery and boil for few minutes. Once it starts boiling add the vankaya slowly and cook in medium with the lid untill vankaya is tender.Now add coriander leaves and remove in serving dish and enjoy.

Good with rice and roti. Stays good for a day at room temperature.