Kathirikai Pitlai brinjal gravy

Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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