Maharashtrian Dal Vangi Recipe

step 1

• STEP 1.Roughly pound 3 green chillies, 3 cloves garlic, 2 tbsp dry coconut (kopra), ½ tsp cumin seeds. Keep aside.

step 2

• STEP 1.Cut the small eggplant into quarters. Discard damaged parts.put cut brinjal in a bowl of water to avoid discolouration.

step 3

• STEP 1.In a preheated pan add 1 tsp oil, ½ tsp mustard seeds and allow to crackle. Then add the roughly pounded masala and stir for a few seconds.

step 4

• STEP 1.Then add 2 sprigs curry leaf and the cut brinjal. Add salt to taste and to soften the eggplant while cooking. Stir well.

step 5

• STEP 1.Cover the pan and turn the heat to low for 5 to 10 minutes till the eggplant cooks soft and roasted. Stir intermittently. Sprinkle water if required.

step 6

• STEP 1.At this stage remove the cover and add 1tsp maharashtrian goda masala, ¼ tsp turmeric (haldi) powder. Stir to mix well.

step 7

• STEP 1.Next add 1 cup cooked toor dal and give it a stir.

step 8

• STEP 1.Then add 2 pieces of soaked kokum (malabar tamarind), 1 tbsp jaggery. Simmer the dal for 5 to 10 minutes. Stir well to dissolve the jaggery and for the flavour of the kokum to mix with the dal vangi. Check for salt and seasoning and adjust accordingly.