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.

Ingredients

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.

Method

• 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.