RASAVANGI

NEEDED:
1/4  - 1/2  kg brinjal -cut to  big pieces
toovar dal - 1/4 cup ( approx)
tamarind pulp - 1 cup
hing
haldi
salt
sugar - 1/2 tsp (opt)
tempering- mustard, urad dal,curry leaf, 1 red chilly, ..

TO ROAST & GRIND:
1/2 cup grated coconut
2 tsp - dhaniya
red chilly
2 sp channa dal / kadalai parupu
roast & grinnd to a paste adding water as req.

METHOD:
pressure cook toovar dal & keep aside.
temper mustard , urad dal, curry leaves. add the brinjal & the tamarind pulp.
add hing , haldi. add water if req . cook till the brinjal becomes soft.
then add the ground paste , salt, & the toovar dal..... ( 1/2 tsp sugar)
cook in medium flame,  till it comes to a boil. remove.

NOTE:
 instead of brinjal u can do with white pumpkin also.