Brinjal Tamarind Curry (Rasavangi)

A key ingredient, used in most dishes in a variety of ways across the subcontinent is the humble, brown, pulpy tamarind. Variously called Imli (Hindi & Punjabi), Puli (Tamil & Malayalam), Chintha pandu (Telugu), Huli (Kannada), Amli (Gujarati), Tetul (Bengali), Chinch (Marathi), Tentuli (Oriya) 10 , it is savoured for its sweet, sour, tangy taste and is used in many
dishes in the Bhaga Shastra. Today, India is the largest producer of tamarind.The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.

The tamarind tree produces a pod-like fruit that contains a brown, edible pulp. The pulp is also used in traditional medicine and as a metal polish. The tamarind’s tender young leaves are used in Indian cuisine, especially in Andhra Pradesh and Telangana. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium.

Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, and in certain varieties of Masala Chai tea. Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers and has laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. Its use for the relief of constipation has been documented throughout the world. The Bhaga Shastra is filled with recipes that use tamarind as an essential ingredient, as the long list of the recipes below will show.

Ghee – 1½ palam

Red Chillies – ¼ palam

Black Gram – ½ palam

Mustard – ¼ palam

• 1. Remove the edges and slit the tender eggplants into 4 portions. Care should be taken not to separate the pieces.
• 2. Fry red chillies, coriander seeds, moong dal, pepper, fenugreek in ghee and pound it in the pounder. Then add the grated copra, pound it and add salt and further pound it.
• 3. Fill this mixture inside the slit brinjals. Refer to recipe no. 22 (seasoning recipe) method of seasoning to season.
• 4. Then add the stuffed brinjals to the seasoning. Sprinkle water, close and cook. Pour ¼ padi water in the tamarind in a coated vessel, remove the seeds and dissolve the tamarind. Add it to the vegetables.
• 5. After the vegetables are cooked, stir well and close the cover. Add bengal gram flour little by little and stir as you are adding it, so that it does not form any lumps.
• 6. Remove from fire after 5 minutes.

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