Brinjal Pirrattal

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 Brinjals

Indian Brinjal                       1 pound
Chopped Big Tomato             1 no
Turmeric powder                    ¼ tsp.
Salt                                      to taste

Grinding Ingredients
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.     

For Tempering

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.