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!
Brinjal Pitlai
4
servings10
minutes15
minutesDiscover 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
Asafotida 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 put a teaspoon of oil and 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 and 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.
Dear kamla,
What other vegetables can be used instead of bringal? Sorry for asking because bringal is not a favorite vegetable in my household.
Thanks arthy
Hi Arthy,
Normally brinjal and bittergourd is used in the pitlai. However you can use potato, okra and any other vegetable we use in sambar, since pitai is in between sambar and kootu.
Why I am unable to forward the link to my e mail account? It will be of great help if that facility is available.
Thank you for your suggestion. Will try to add this facility.