Ras Vangi

An eggplant based side dish which goes well with rice and roti as well.
Prep Time	5-6 Minutes
Cooking Time	20-25 Minutes
Serves	3-4 People
Ingredients	Eggplant / Brinjal Toor Dal Tamarind Paste Grated Fresh coconut Salt Jaggery	4 Medium ½ Cup 1 Tsp. 1 Tbsp. To Taste To Taste
To Roast and Grind	Channa Dal Coriander Seeds Dry Red Chillies	1 Tbsp. 1 Tbsp. 4-5
For Seasoning	Oil Mustard Seeds Asafetida Curry Leaves	1 Tbsp. 1 Tsp. A Pinch A Few
Method   1.     Slit the eggplant lengthwise. Cook toor dal in a pressure cooker and set aside.   2.     Roast the ingredients under ‘Roast and grind’ to golden brown. Let it cool. Grind it along with coconut to smooth paste and set aside.       3.     Heat oil in a pan and season with mustard. Add slit eggplant and curry leaves and sauté for 5-6 minutes.   4.     Add tamarind paste, salt, jaggery and ¼ cup of water and let it cook for 5 minutes. Add cooked dal to eggplant and mix and allow to cook for 5 more minutes.   5.     Add the ground paste and cook till done. You can add ½ cup of water if the mixture is too thick and cook till done.   6.     Serve hot Ras Vangi with rice.