Brinjal Pirattal

Brinjal pirattal is a South Indian dish made with brinjals (eggplants). It is a dry stir-fry dish that is usually spicy and flavorful. This curry is made with brinjal marinated with besan and other spices and stir-fried. Serve hot as a side dish with rice or roti.

How to make

Brinjal Pirattal is a flavorful dish featuring brinjals (eggplants) coated in a spiced besan (gram flour) mixture. To prepare, start by cutting the brinjals into bite-sized pieces and soaking them in water to prevent browning. In a mixing bowl, combine besan flour with red chilli powder. Add coriander powder, turmeric powder, and salt. Then mix in finely chopped curry leaves. Drain the brinjals and toss them in the besan mixture, adding a little water if necessary for better adhesion.

Next, heat oil in a non-stick pan. Briefly fry aniseeds, curry leaves, whole red chillies, and slit green chillies. This will infuse the oil with flavor. Add the coated brinjal pieces to the pan. Stir well and cover the pan. Cook on low heat and stir occasionally until the brinjals are tender. Finally, garnish with freshly chopped coriander leaves before serving. This dish is a delicious and aromatic accompaniment, perfect for pairing with rice or flatbreads.

Brinjal Pirattal

Recipe by S Kamala

Course: PoriyalCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Learn how to make Brinjal Pirattal, a delicious Tamil stir fry curry made with brinjal, besan, and spices. Perfect with chapati or rice dishes.

Ingredients

• Brinjal (medium size) – 4 to 5 Nos

• Besan Flour – ¼ cup

• Red Chilli Powder – 1 teaspoon

• Coriander Powder – 2 teaspoons

• Turmeric Powder – ¼ teaspoon

• Oil – 3 tablespoons

• Aniseeds (Sombu) – 1 teaspoon

• Red Chillies – 2

• Green Chillies – 2 to 3

• Curry Leaves – few

• Salt – 1 teaspoon or as per taste

Directions

• Cut the brinjals into bite-sized pieces and soak them in water to prevent discoloration.
• In a large mixing bowl, combine besan flour, red chilli powder, coriander powder, turmeric powder, salt, and finely chopped curry leaves. Drain the brinjal pieces from the water and add them to the besan mixture. Toss to coat evenly. If needed, sprinkle one or two tablespoons of water to help the coating adhere, then set aside.
• Heat oil in a non-stick pan over medium heat. Once the oil is hot, add aniseeds (sombu) and fry briefly, for about a second. Add curry leaves, whole red chillies, and green chillies (slit into two or three pieces), frying for another quick second.
• Add the coated brinjal pieces to the pan and stir well to mix. Cover with a lid and cook on a low flame, stirring occasionally, until the brinjal is fully cooked.
• Remove from heat and garnish with freshly chopped coriander leaves before serving.

Recipe Video

Notes

• This is no onion curry. If you want, you can add one onion chopped finely in the seasoning.