Rasavangi is similar to kootu/stew where poosanikkai (ash gourd / white pumpkin) or eggplant is cooked with aromatic spices and used as a rice mix / served as a side. You can also add soaked chickpeas / channa dal along with the vegetables and make this recipe more healthy.
Complexity - Medium
Prep time - 20 mins
Cook time - 20 mins
Serves - 2-3 cups
Poosanikkai (Ash gourd) - 2 cups (chopped into small 1 inch cubes)
Black Channa / Channa dal - 1/2 cup
Toordal - 1/2 cup (cooked & mashed)
Turmeric Powder - a pinch
Oil - 1 tsp
Salt - to taste
Mustard Seeds - 1/2 tsp
Splt urid dal - 1/2 tsp
Curry leaves - few
Roast & Grind
Red Chillies - 2-3 nos
Grated Coconut - 2 tbsp
Coriander Seeds - 1.5 tbsp
Channa dal - 1.5 tbsp
Hing - 1 small piece
Oil - 1 tsp
If using black channa, wash & soak black channa overnight.
If using channa dal, soak in water for 30 mins.
Heat oil in a small pan. Add hing, channa dal, red chillies, coriander seeds and fry them till golden brown & fragrant. Let it cool & grind all these ingredients with coconut into a fine paste. Use little water as required while grinding. Keep it aside.
Take a cup of water in a saucepan and let it come to a boil. Add channa dal / black channa to the water and cook until they are 3/4th done. To this add the vegetable and cook along with turmeric, salt until both channa/chick peas & ashgourd turns soft (but not mushy).
Add ground paste to the cooked vegetables, mix well and bring it to a boil. Add mashed toor dal and let it come to a boil.
Heat oil, splutter mustard seeds, fry urid dal until brown, fry curry leaves and add it to rasavangi.
Poosanikkai rasavangi is now ready to served. Serve hot with rice / as a side.