Kathirikai/Brinjal Pitlai

Hi friends!!!!

                     I am going to give the recipe for a traditional south indian dish called as "Kathirikai/Brinjal Pitlai"

  Ingredients:

       1. Kathirikai/Brinjal - 5 or 6 small ones
       2. Toor Dhal             - 1/4 cup
       3. Turmeric Powder - 1/2 tsp
       4. Tamarind juice     - 21/2 cups
       5. Salt                       - As per taste

    Pitlai Powder:

        1. Chana Dhal        - 2 tsp
        2. Urad Dhal          - 1 tsp
        3. Coriander seeds - 1 tablespoon
        4. Black pepper      - 1/2 tsp
        5. Red Chillies       - 3 to 4
        6. Grated Coconut - 1/2 cup
        7. Asafoetida          - a pinch

   To temper:
      
       1. Gingelly oil         - 1 tsp
       2. Mustard seeds     - 1 tsp
       3. Urad Dhal           - 1 tsp
       4. Curry Leaves      - 1 or 2 sprigs

 Method: 

      Pitlai Powder:

                      Step - 1: Switch on the stove and place a kadai on it.
                      Step - 2: Add all the ingredients under pitlai powder one by one and dry fry it.
                      Step - 3: Allow it cool and then transfer it to a mixie jar.
                      Step - 4: Switch on the mixie and make a coarse powder of the mixture.
                      Step - 5: Keep it aside till it's need arises.

     Pitlai Preparation:

                      Step - 6: Place a pressure cooker on the stove and switch it on.
                      Step - 7: Cut the brinjals into medium sized cubes and add to the pressure cooker along  with salt and tamarind juice.
                      Step - 8: Close the lid of the pressure cooker and wait till one whistle comes.
                      Step - 9: After one whistle, switch off the stove.
                      Step - 10: Place the hot cooker under running water and cool it immediately.
                      Step - 11: This will reduce the pressure inside the cooker.
                      Step - 10: Take a pan and add the cooked brinjal along with the cooked dhal (It will be good if dhal is mashed) and add the pitlai powder.
                      Step - 11: Place it on the stove and switch it on.
                      Step - 12: Allow it to boil for 3 to 4 minutes.
                      Step - 13: Switch off the stove and transfer the contents to a serving bowl.
                      Step - 14: In a ladle, add the gingelly oil and keep it on the stove for tempering.
                      Step - 15: When the oil is heated, add mustard seeds and allow it to splutter.
                      Step - 16: Add urad dhal along with curry leaves and fry till it turns golden yellow.
                      Step - 17: Switch off the stove and pour the tempering contents into the pitlai.
                   
                               Hot "Kathirikai/Brinjal Pitlai" is ready to serve.