Name: Rasavangi
Prep time: 15 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 2 medium eggplants (, chopped into small, even-sized pieces); 3/4 cup lentils ((pink lentils or masoor dal, boiled until very soft)); 2 tsp sambar powder; 1 tbsp vegetable oil; 1 sprig curry leaves; 1 tbsp tamarind concentrate; A pinch asafetida ((hing)); 2 dry red chilies; 1 tsp vegetable oil; 1 tbsp coriander seeds; 1 tbsp chana dal ((bengal gram dal)); 1 dry red chili; 1/4 cup coconut shreds; 1 tsp vegetable oil; 1 tsp mustard seeds; 2 dry red chili peppers; 2 tsp urad dal ((black gram lentils))