Brinjal & Channa Recipe- Authentic Rasavangi Podi Style

Last Updated on 2 months by Neha Deshmukh

Brinjal & Channa Recipe – Authentic Rasavangi Podi Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavourful brinjal and channa curry made with the incredible Rasavangi Podi. This isn’t just a dish; it’s a little piece of South Indian culinary heritage. I remember my grandmother making this for special occasions, and the aroma would fill the entire house. It’s a bit of work, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This brinjal and channa curry is a delightful blend of textures and tastes. The soft, melt-in-your-mouth brinjals, the hearty channa, and the wonderfully aromatic Rasavangi Podi come together beautifully. It’s a comforting, satisfying meal that’s packed with flavour. Plus, making your own Rasavangi Podi elevates the whole experience – you just can’t compare it to store-bought!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 250 grams brinjal (6 medium)
• 1 gooseberry-sized ball tamarind
• A pinch of turmeric powder
• A pinch of hing (asafoetida)
• 1/4 cup black channa (soaked overnight)
• 1/4 cup tur dal
• 1 tsp oil (for podi)
• 1 tbsp coriander seeds
• 2 tsp Bengal gram (channa dal)
• 4-5 red chillies
• 1 tsp raw rice
• 1/4 cup grated coconut
• 2 tsp oil (for seasoning)
• 3/4 tsp mustard seeds
• 1/2 tsp urad dal
• 1 red chilli
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! This recipe has a few key players that really make it special.

• Rasavangi Podi: This is the star! It’s a dry spice powder originating from Andhra Pradesh and Telangana. It’s a complex blend that adds a unique, nutty, and slightly spicy flavour. We’ll be making it from scratch, which is the best way to experience its full potential.
• Black Channa vs. Chickpeas: I specifically use black channa (kala chana) here. They have a slightly nuttier flavour and hold their shape better than regular chickpeas.
• Soaking the Channa: Don’t skip soaking the channa overnight! It drastically reduces cooking time and ensures they cook evenly.
• Hing (Asafoetida): A little goes a long way! Hing adds a savoury, umami flavour that’s essential in South Indian cooking. It also aids digestion. If you’re not familiar with it, it has a pungent smell in its raw form, but transforms beautifully when cooked.
• Brinjal Choice: I prefer using the long, slender varieties of brinjal for this recipe as they have fewer seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Rasavangi Podi: Heat 1 tsp oil in a pan. Add the coriander seeds, Bengal gram, red chillies, and raw rice. Sauté until golden brown and fragrant. Add the grated coconut and fry for another minute until aromatic. Let it cool completely, then grind into a fine powder. Set aside.
2. Cook the Dal and Channa: Pressure cook the tur dal and black channa together for 3 whistles. Once cooled, mash the dal slightly – you don’t want it completely smooth, a little texture is nice. Set aside.
3. Cook the Brinjals: In a separate pan, cook the brinjals with a pinch of turmeric powder, salt, and hing in minimal water. Cover and cook until they are partially tender. Add the tamarind extract and simmer until the brinjals are soft and have absorbed the flavour.
4. Combine Everything: Add the cooked dal, channa, and the prepared Rasavangi Podi to the pan with the brinjals. Mix well to combine. Cook for 5-7 minutes, allowing the flavours to meld together.
5. Temper the Seasoning: Heat 2 tsp oil in a small pan. Add the mustard seeds and let them splutter. Add the urad dal and sauté until golden brown. Add the red chilli and curry leaves. Pour this tempering over the brinjal and channa mixture and mix well.

And that’s it! Your authentic Rasavangi Podi-style brinjal and channa curry is ready to enjoy.

Expert Tips

Want to take this recipe to the next level? Here are a few tips I’ve learned over the years:

• Dal Consistency: If the dal is too thick, add a splash of hot water to adjust the consistency. It should be creamy but not overly runny.
• Preventing Mushy Brinjals: Don’t overcook the brinjals! They should be soft but still hold their shape. Cooking them covered with minimal water helps.
• Rasavangi Podi Texture: For the podi, make sure all the ingredients are completely dry before grinding. This will give you a fine, smooth powder.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Adjust the number of red chillies in the Rasavangi Podi to control the spice level. My family prefers a medium spice, but feel free to add more or less to your liking.
• Regional Variations: In some Andhra households, they add a touch of jaggery to the podi for a hint of sweetness. Telangana variations might use a different type of chilli.
• Festival Adaptations: This dish is often made during festivals and can be enjoyed even during vrat/fasting days if you omit the hing.

Serving Suggestions

This brinjal and channa curry is fantastic with:

• Steaming hot rice – it’s a classic pairing!
• Roti or chapati – perfect for soaking up all the delicious gravy.
• Papadums – for a satisfying crunch.
• A side of cooling yogurt – to balance the spice.

Storage Instructions

• Leftover Curry: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Rasavangi Podi: Store the Rasavangi Podi in an airtight container in a cool, dry place for up to 2 months.

FAQs

Let’s address some common questions:

1. What is Rasavangi Podi and where does it originate from? Rasavangi Podi is a flavourful spice powder from Andhra Pradesh and Telangana, India. It’s made with a blend of coriander seeds, Bengal gram, red chillies, coconut, and other spices.
2. Can I use dried brinjals if fresh ones aren’t available? While fresh brinjals are best, you can use dried brinjals. Soak them in hot water for at least 30 minutes before cooking.
3. What is the best way to soak the black channa for optimal cooking? Soak the black channa overnight in plenty of water. This softens them and reduces cooking time.
4. Can I adjust the amount of red chillies in the Rasavangi Podi to control the spice level? Absolutely! Feel free to adjust the number of red chillies to suit your preference.
5. Is this dish suitable for people with nut allergies, considering the coconut? Unfortunately, no. The coconut is a key ingredient in the Rasavangi Podi. You could potentially try substituting it with another ingredient, but it will alter the flavour profile significantly.
6. How can I make this recipe ahead of time? You can make the Rasavangi Podi and cook the dal and channa ahead of time. Store them separately and then assemble the curry when you’re ready to serve.