Ingredients:
Oil for sautéing – 1tsp
Brinjal – 1 cup (Chopped)
Toor dal – 1/4 cup (cooked)
Turmeric powder -1/2 tsp
Peanusts – 2 tbsp (optional)
a lemon sized ball of tamarind dissolved in water
Salt to tasteSpices for grinding:
Oil – ½ tsp
Coriander seeds – 1 tsp
Whole Black Pepper1/4 tsp
Chana Dal 1Tbsp
Urad Dal 2 tsp
Asafetida – ¼ tsp
grated fresh Coconut ½ cup
1 Sprig fresh Curry LeavesSeasoning/Tadka:
Ghee/Oil 1 tsp
Mustard Seeds 1/2 tsp
Red chili – 1 no
1 Sprig fresh Curry Leaves
Method:
- Cook dhal in a pressure cooker. Keep aside.
- Cook the peanuts in microwave for 5 minutes. Keep aside.
- Wash and dry the Brinjal. Cut into medium size square pieces.
- Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and fry until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
- Sauté the brinjals pieces with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and cook the brinjals and peanuts in tamarind water. Bring to a boil and cook until veggies and peanuts are tender.
- When the brinjals is cooked, add the cooked dal & grounded coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
- For the tempering: Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla. Cover and let rest for 10 minutes.
- Serve hot with plain rice with other vegetables dishes.
Source: Sadhana’s Kitchen
