Brinjal Pitlai

Brinjal pitlai is a traditional South Indian dish made with brinjal, lentils, and a flavorful coconut-based gravy. It is a delicious and comforting dish that is often served with steamed rice or roti. The tangy and slightly spicy flavors of the pitlai make it a popular choice for lunch or dinner. Be sure to garnish with fresh coriander leaves for an extra burst of flavor!

How to make Brinjal Pitlai

Brinjal Pitlai is a flavorful South Indian dish made with brinjals (eggplants) and a rich blend of spices. To prepare it, start by cutting the brinjals into medium-sized pieces and soaking them in water. Next, soak tamarind in water and extract the juice. Pressure cook thuvar dhal (pigeon peas) with turmeric until soft.

In a kadai, heat oil and roast Bengal gram dhal, urad dhal, coriander seeds, and red chillies separately. Add grated coconut at the end and fry until golden. Then, cool and grind all the roasted ingredients into a fine paste.

In the same kadai, heat more oil and add mustard seeds, fenugreek seeds, and groundnuts, frying briefly. Then, add chopped onions and curry leaves, cooking until the onions are translucent. Stir in turmeric, sambar powder, and salt, followed by the tamarind water and brinjal pieces, cooking until they’re tender.

Finally, mix in the ground paste and cooked dhal, allowing it to boil for a few more minutes. Serve hot with rice for a delicious and hearty meal.

Recipe

Brinjal Pitlai

Recipe by S Kamala

Course: SidesCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Discover the rich flavors of South India with brinjal pitlai, a delectable dish featuring brinjal, lentils, and a coconut-based gravy. Perfect with rice or roti!

Ingredients

• Brinjal – 4 (Medium size)

• Onion big – 1

• Thuvar dhal – ½ cup

• Grated Coconut – 2 tablespoons

• Tamarind – small lemon size ball

• Sambar Powder – 2 teaspoons

• Red chillies long – 2 Nos

• Coriander Seeds – 1 tablespoon

• Urad dhal- 1 tablespoon

• Bengal gram dhal – 2 tablespoon

• Peanut (Ground Nut) – 2 tablespoons

• Turmeric powder – ½ teaspoon

• Asafoetida Powder – 1/4 teaspoon

• salt- 2 teaspoon or as per taste

• Gingelly Oil – 1 tablespoon

• Mustard – ½ teaspoon

• Fenugreek seeds – ½ teaspoon

• Curry leaves – few

Directions

• Cut brinjals into medium size and put it in water. Chop the onion finely.
• Soak tamarind in water and squeeze out the juice by adding 3 cups of water little by little.
• Pressure cook the thuvar dhal along with a pinch of turmeric powder till soft.
• In a kadai add a teaspoon of oil. Then roast Bengal gram dhal, urad dhal, coriander seeds and red chillies separately. Add coconut gratings at the end and fry for a while. Remove and cool. Mix all the roasted ingredients and fried coconut grating and grind to a fine paste.
• In a kadai put the oil and when it is hot add mustard. When it pops up, add fenugreek seeds, ground nut and fry just a second. Add chopped onion, curry leaves and fry till the onion turns transparant. Then add turmeric power, sambar powder, salt and mix well. Now add tamarind water and stir it. Add brinjal pieces and allow to cook on medium flame till the brinjal is soft.
• Then add the ground paste, cooked dhal and mix well. Let it boil for few more minutes.
• Remove and serve with hot rice.