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 - 1/2½ cup Tamarind - 2 tsp ( or a little less) Green chillies - 4,5 ( or to taste) Ginger - 1 inch piece Lime juice - 2 tsp Coconut - 1/2 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 inch 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.