We get eggplants throughout the year and it is very less in price. We can make a lot of recipes from eggplant. Eggplant is a very good source of dietary fiber, vitamin B1, and copper. After cutting eggplant, keep it immersed in water till you cook. Otherwise it will turn black.
Ingredients: |
|
| Brinjal | – 3 medium (cut into square pieces) |
| Toor dhal and channa dhal together | – ¼ cup |
| Turmeric powder | – ¼ tsp. |
| Asafoetida | – ¼ tsp. |
| Salt | – as needed |
| Tamarind | – small lemon sized |
For Seasoning: |
|
| Oil | – 2 tbsp. |
| Mustard | – ¼ tsp. |
| Channa dhal | – 1 tsp. |
| Curry leaves | – a handful |
For grinding: |
|
| Red chillies | – 6 |
| Dhania | – 2 tsp. |
| Grated coconut | – 2 tsp. |
| Channa dhal | – 1 tsp. |
| Ured dhal | – 1 tsp. |
Method:
- Fry the ingredients given for grinding in 1 tsp. of oil and grind to a smooth paste.
- Cook the dhals together with turmeric powder in a cooker.
- Make a thin extract out of tamarind with 1 cup of water.
- Add salt in this tamarind water and boil.
- When it boils add the cut brinjals.
- When it gets cooked, add cooked dhal and ground paste with 1 cup of water and boil for 5 minutes in medium flame and switch off the stove.
- In a pan heat oil and add mustard, curry leaves and asafoetida and add to this pitlai.
- You can serve this with rice.
Stuffed Brinjal / Eggplant Curry – Andhra Style | Hema's Kitchen
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