Rasavangi - Can be made with Brinjal and White Pumpkin, goes well with rice and chapatis.
 

Ingredients:   Brinjals or white pumpkin - 250 gms Cooked tur dhal - ½ cup Tamarind - 2 tsp ( or a little less) Green chillies - 4,5 ( or to taste) Ginger - 1 “ piece Lime juice - 2 tsp Coconut - ½ cup + 1 tbsp Salt, haldi   To temper: Oil - 2 tbsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Gram dhal - 2 tsp Red chillies - 3,4 Curry leaves - few To garnish: Chopped coriander leaves - 1 tbsp

Method:

Cut brinjal into 1 cm thin & about 2” long pieces.

Slit green chillies into 2 & cut ginger into thin long strips.

Grind ½ cup coconut to a paste.

In a pressure pan heat oil & temper as given.

When the dhals turn brown add vegetable, green chillies & ginger.

When they are well fried add tamarind paste, water, salt, haldi & cooked tur dhal.

Adjust the amount of water to desired consistency.

Cook for one whistle. Cool , open & add coconut paste.

Simmer & remove. Add 1 tbsp grated coconut roasted to golden colour in 2 tsp oil.

Add lime juice & coriander leaves.

You can adjust the amounts of tamarind paste & lime juice to suit your preference.

Generally for brinjal more of tamarind & for white pumpkin more of lime juice, tastes better.

This can be done with chow chow also.

Besides rice, this goes well with chappathis also.