Ingredients

• 1/4 kg - brinjal
• 3/4 cup - tur dal
• A pinch of asafetida
• 1 - small lemon sized tamarind
• Salt to taste
• For grinding:
• 2 tsp - oil
• 3 tbsp - grated coconut
• 10 - red chillies
• 3 tbsp - coriander seeds
• 2 tbsp - channa dal
• 2 tbsp - urad dal
• For seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• A few curry leaves

How to Make Kathirikai Pitlai brinjal gravy

• Cook the dal in a pressure cooker till soft and mash it.
• Soak the tamarind in water and extract the juice.
• Chop the brinjal into big pieces.
• Heat oil in a pan and add red chillies, urad dal, channa dal, a pinch of asafoetida and coriander seeds. Fry until the dal turns light brown.
• Now add the grated coconut and fry until light brown in colour.
• Grind the contents of the pan to a fine paste and set aside.
• In another pan, pour the remaining oil and add the mustard seeds.
• When the mustard seeds splutter, add the curry leaves and chopped brinjal. Fry for a few seconds.
• Add the tamarind extract and salt. Bring to a boil.
• Finally, add the smashed dal and ground paste. Cook for 5 mins and take off flame.
• Serve hot with rice.
• Recipe & image courtesy: www.subbuskitchen.com