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Brinjal Pitlay
Brinjal Pitlay Recipe
Ingredients
3/4 cup of toor dal
1 big brinjal
1 tomato (optional)
lemon sized tamarind
4 green chillies
3 red chillies
1 tbsp cooking oil
1 tsp mustard
1 tsp chana dal
Method
Pressure cook toor dal. Make sure the water to toor dal proportion
is 3:1. Add
a pinch of asafoetida and a dash of turmeric. Cut the brinjal into
big pieces
and keep it in the microwave for about 10 mins.
This process is needed to remove the skin of the brinjal. In case
you do not
have a microwave, you could pressure cook the brinjal too. While
the dal and
brinjal get ready, prepare the tadka.
Heat the oil and add mustard, methi seeds, chana dal, red chillies,
green
chillies, curry leaves, turmeric and red chilli powder. Stir the
contents till the
chana dal is brown in colour and keep it aside.
In a saucepan, heat the tamarind with a glass of water. Get the
tamarind
extract. Put the tadka in this tamarind extract. Check if the Brinjal
is soft.
Remove the skin and mash the vegetable well. Add this in the extract
too.
In case you like tomatoes, cut a tomato in four pieces and add this
to the
extract. The tomato is optional, though. Add sambar powder and heat
for
sometime. Meanwhile, if the dal is ready, mash it well and keep
it ready.
Once the extract, with tadka, brinjal and tomato, is hot enough,
add the
mashed dal in this and heat for another 5 mins.
1 tsp methi seeds
2 tsps sambar powder
curry leaves
dhania
pinch of asafoetida
(hing/perungayam)
turmeric
chilli powder
salt
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