Recipe by
Total Time:
20 Minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Eggplant - 1 (Big size).
  • Tamarind pulp - 1 tsp.
  • Sambhar powder - 1/2 tsp.
  • Toor Dal - 1 handful.
  • White Channa - 1 handful| Fry in oil and grind into paste:
  • Dhania - 1.5 tsp.
  • Channa dal - 1 tsp.
  • Urad dal - 1 tsp.
  • Red Chillies - 6.
  • Coconut - 1 handful (dry or fresh ).
  • Grind the above nicely once it is fried in oil.

How to Make Pitlai

  • Boil the eggplant in tamarind water (if you need, add more water and tamarind later).
  • Soak channa dal in water overnight and boil it well with little salt and enough water.
  • Mix these two with salt, sambar powder, diluted boiled dal water.
  • Allow it to boil for a minute.
  • Add the ground paste and keep aside.
  • Temper with mustard, curry leaves and urad dal roasted in oil.
  • Serve with plain rice and pappad or cucumber raitha.