BRINJAL PITLAI
| Servings | Prep Time |
| 2cup | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 3 Brinjal-small
- Tamarind lemon-a shaped ball
- 1cup Tur dal[cooked]-
- 4tsp channaBlack –
- to taste Salt–
- 1tsp Mustard seeds–
- 1sprig Curry leaves
- a few Coriander leaves–
- 1pinch Asafoetida
- 2tsp Oil-
- 1tsp Turmericpowder-
TO ROAST AND GRIND
- 4tsp Coriander seeds–
- 4tsp Channa dal–
- 4 chillyRed –
- 1tsp Pepper–
- 1tsp Jeera / Cumin–
- 5tsp coconutGrated –
Instructions
- Soak tamarind in water.
- Also soak black channa overnight.Cut brinjal into cubes and add them in water so that they don’t turn black.
- Take a heavy bottomed vessel and add tamarind extract and add brinjal, salt, turmeric powder, asafoetida and let it boil for sometime till brinjal becomes tender.Meanwhile pressure cook tur dal and black channa.In tur dal you may add a pinch of turmeric powder while cooking.
- Meanwhile in a kadai add 1tsp oil and dry roast all the ingredients except grated coconut and roast till golden brown.
- Now take it out and in the same kadai dry roast grated coconut.
- Now cool the spices and put it in the blender.Also add 1/2tsp of turmeric powder.This will give a nice colour to the ground masala.
- Grind coarsely.
- Add this grounded powder to the boiling gravy and mix well along with some curry leaves.
- Let it boil for sometime till the raw smell goes away.
- Add the cooked tur dal and boiled black channa on to the gravy now.
- Temper with mustard seeds and garnish with curry and coriander leaves.
- Enjoy with hot rice and dal with dollops of homemade ghee with some vegetable of your choice.I had made potato roast and keerai masiyal
Recipe Notes
Notes
You can use bitter gourd in place of brinjal.Also white pumpkin tastes delicious in this gravy.
You can use white channa in place of black channa.