Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.
Both two types of Brinjal (long & round) are filled with Phosphorus, iron, vitamin A, B and C. Brinjal is dry and hot by nature.
This Pirrattal recipe is very famous from Chettinadu Cuisine. You can serve with rice or chapatti.
Indian Brinjal 1 pound
Chopped Big Tomato 1 no
Turmeric powder ¼ tsp.
Salt to taste
Coconut 2 tbsp.
Red chilies 3 no.
Fennel Seeds (Sombu) 1 tbsp. (Optional)
Poppy seed 1 tsp.
Chutney dhal (Pottukadalai) 2 tbsp.
Curry leaves few
Coriander leaves 1 tbsp.
Coconut oil 1 to 2 tbsp.
Cumin seed ½ tsp.
Cinnamon -1 small piece
Clove -2 no
Cardamom -2 no.
- Wash and cut the Brinjal length wise. Microwave the veg for 2 minutes in a microwavable vessel for 2 minutes.
- Chop the tomatoes, and keep aside.
- Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
- Heat the oil in a pan, add all tempering ingredients, fry for a minute.
- Now add turmeric powder and tomatoes, and saute for a minute.
- Now add the brinjals and shallow fry the vegetables at the medium flame.
- Cover it and cook for a few minute.
- Remove the lid add salt and mix it well.
- When brinjals are cooked, add the grounded paste. Turn over the mixture very well.
- Cook in low fire till the masala gets coated in the veg. Make sure that the veg gets enough time to get cooked in the masala.
- Fry till the good smell comes out.
- Switch of the stove, transfer the pirattal to serving dish.
- Garnish with coriander leaves.
- Serve hot with Rice , Chapatti.