Eggplant Pitlai 2

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

Ingredients:-

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.

Bitter Guard Pitlai - Kerala style

This is how my patti make pitlai with bitter guard. The main ingredients are as follow:
Ingredients

1. Bitter guard - 3 (wash and cut it evenly)
2. Toor dal - 3/4 cup
   
3. Tamarind paste - 1 1/2 tbsp
4. Coriander seeds - 3 tbsp
5. Channa dal - 3/4 tbsp
6. Urid dal - 1/2 tbsp
7. Fenugreek seeds - 1/4 tsp
8. Red chillies - 2
9. Pepper - 1 tbsp
   
10. Asafoetida powder - a pinch
11. Fresh coconut - 4 tbsp (Kerala iyers use lot of coconut)
12. Salt to taste
13. Turmeric powder - 1/2 tsp
14. Sambar powder - 3/4 tsp

For seasoning:-

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
4. curry leaves - 10 - 12
5. Asafoetida powder - a pinch

Pressure cook the toor dal with a pinch of turmeric powder. In a small pan, pour a drop of oil and pre heat it. Fry coriander seeds, channa dal, urid dal, red chillies, pepper and asafoetida powder to golden brown. Now add the coconut to it and stir it once and turn off the stove. Let it cool and grind it into a paste.

In a wide pan, mix the tamarind paste with a cup of water and add the bitterguard to it. Also add turmeric powder, sambar powder and salt and let it boil for 7 mts. When the bitter guard becomes tender add the coconut paste to it and let it again boil for another 3 mts. Finally add toor dal to it and let it cook for another 2 or 3 mts. Turn off the stove, when the aroma comes out from the sambar.

In a small pan, pre heat the remaining oil, add mustard seeds to it when it splutters add curry leaves, fenugreek seeds and asafoetida powder to it. Do not burn it. Pour it into the sambar. Now the sambar is ready to serve. Above said quantity is enough for 4 people.