This recipe serves 2.
Ingredients:
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- Pavakkai - 1 large or Brinjal - 4 medium sized
- Kabuli chana - 1 cup
- tamarind juice - 1 cup
- Jaggery - lemon sized
- salt - to taste
- turmeric powder - a pinch
- tuar dhal - 3/4 cup
For grinding:
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- Coconut(shredded) - 6 tsp
- Pepper corns - 8 to 10
- Broken urad dal - 2 tsp
- Red chillies - 3 to 4
- Curry leaves - few
For tempering:
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- oil - 1 tsp
- mustard seeds - 1
Method:
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- Chop pavakai/brinjal finely and saute in a tsp oil till it becomes slightly roasted.
- Add tamarind juice,salt,jaggery,turmeric powder and cook till raw smell goes off.
- Add the cooked tuar dhal and mix well.
- In a tava,add 1 tsp of oil and pepper corns.When it splutters,add urad dal,red chillies,curry leaves,shredded coconut and roast well till it turns golden brown .
- Set aside to cool and grind to a fine paste.
- Add the ground masala to the gravy and allow it to boil.
- Temper with mustard seeds.
- Roast 2 tsp of shredded coconut in a tsp of coconut oil and add to the pitla.(This is optional)
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