Mar 20, 2008

Eggplant Pitlai 2

This is another kind of pitlai in which we use garbanzo beans instead of groundnuts or peanuts. Here is the receipe..


  1. Eggplant - 5 (cut it into cubes)
  2. Garbanzo Beans - a small cup (or a handful)
  3. Toor dhall - 1 cup
  4. Coriander seeds - 2 tbsp
  5. Fresh coconut - 2
  6. Channa dhal - 1/2 tbsp
  7. Fenugreek seeds - 1/4 tsp
  8. Red chillies - 2 (acc to taste)
  9. Asafoetida Powder - a pinch
  10. Tamarind paste - 2 tbsp
  11. Turmeric powder - 1/2 tsp
  12. Sambar powder - 1 tsp
  13. Salt to taste
For Seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few
Soak the garbanzo beans for a minimum of 8 hours. Pressure Cook it and keep it aside. Also pressure cook toor dhall with a pinch of turmeric powder in it. Keep it aside. Take a small pan, pour a drop of oil, preheat it and fry coriander seeds, channa dhall, coconut, red chillies, asafoetida, to golden brown and let it cool. Grind it in to a fine paste.

Now take a wide pan, put the eggplants (brinjal) adding tamarind, turmeric powder, sambar powder, salt and a cup of water and let it cook for 6 mts. When it is half done add the cooked garbanzo beans to it and let it cook for another 3 mts. Now add the coconut paste to it and let it boil for another 2 mts. Now add the cooked toor dhall and let it cook for another3 mts. Pitlai is done.

Take a small pan, pre heat the oil, add mustard seeds, when it splutters add fenugreek seeds, curry leaves and asafoetida powder and fry it till golden brown and pour it into sambar. Try this and lemme know your comments.

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