Brinjal the only natural source of Iodine can be cooked in different flavours. Scientific researches show that Iodine is the major component in brain development. It is recommended to have brinjal as a part of your diet atleast once a week.
We are going to discuss a speciality dish that is really mouth watering in taste. Popularly called as brinjal pitle is an essential dish in South Indian marriages. This exotic dish can be served as main course or side dish. This can also be used as a side dish alongside tiffins including Indian breads (rotis, chapathis), idli, dosa etc.
Ingredients Needed :
Brinjal - 1 kilo (or) 1/4 pound - thinly sliced
Dhania - 1 tsp
Red Chillies - 10 to 15 (depending upon your spicy level preference)
Salt - as needed
Channa dhal - 2 tsp
Channa dhal - 1/4 cup (pressure cooked)
Thoor dhal - 1 cup (pressure cooked)
Mustard, curry leaves - as needed
Finely grated coconut - 1/2 cup
Oil - as needed
Tamarind - Soaked in water and pulp extracted
Red chillie powder - 1/4 tsp
Method Of Preparation :
1) Extract tamarind pulp. Add a pinch of salt, red chillie powder, brinjal and boil in medium flame
2) In a pan add 1 tsp oil and fry channa dhal, red chillies, dhania each seperately. Allow it to cool
3) Grind this roasted mixture (mentioned in Step 2) with coconut and slat. Make it a coarse mixture
4) Add pressure cooked thoor dhal, channa dhal to boiled and cooked brinjal/eggplant
5) Add the grind mixture and salt
6) Boil the mixture in low flame
7) This mixture becomes solidified
8) Heat oil in a pan, roast mustard and curry leaves
9) Mix the roasted mustard with this solid mixture. Mix well
This is an exotic dish that can be served hot.
We are going to discuss a speciality dish that is really mouth watering in taste. Popularly called as brinjal pitle is an essential dish in South Indian marriages. This exotic dish can be served as main course or side dish. This can also be used as a side dish alongside tiffins including Indian breads (rotis, chapathis), idli, dosa etc.
Ingredients Needed :
Brinjal - 1 kilo (or) 1/4 pound - thinly sliced
Dhania - 1 tsp
Red Chillies - 10 to 15 (depending upon your spicy level preference)
Salt - as needed
Channa dhal - 2 tsp
Channa dhal - 1/4 cup (pressure cooked)
Thoor dhal - 1 cup (pressure cooked)
Mustard, curry leaves - as needed
Finely grated coconut - 1/2 cup
Oil - as needed
Tamarind - Soaked in water and pulp extracted
Red chillie powder - 1/4 tsp
Method Of Preparation :
1) Extract tamarind pulp. Add a pinch of salt, red chillie powder, brinjal and boil in medium flame
2) In a pan add 1 tsp oil and fry channa dhal, red chillies, dhania each seperately. Allow it to cool
3) Grind this roasted mixture (mentioned in Step 2) with coconut and slat. Make it a coarse mixture
4) Add pressure cooked thoor dhal, channa dhal to boiled and cooked brinjal/eggplant
5) Add the grind mixture and salt
6) Boil the mixture in low flame
7) This mixture becomes solidified
8) Heat oil in a pan, roast mustard and curry leaves
9) Mix the roasted mustard with this solid mixture. Mix well
This is an exotic dish that can be served hot.
