Katharikkai Pitlai

Method

1. 1

   Prepare brinjal: Wash 3-4 medium katharikkai (brinjals). Cut into medium pieces. Soak in water.

2. 2

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

3. 3

   Make pitlai masala: Dry roast 1 tbsp coriander seeds, 1 tsp cumin, 3 dried red chillies, 1 tsp chana dal, half tsp peppercorns and 2 tbsp fresh grated coconut for 4-5 minutes. Grind to a smooth paste with a little water.

4. 4

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

5. 5

   Fry brinjal: Heat 2 tbsp sesame oil. Fry drained brinjal on medium heat 6-8 minutes until golden. Set aside.

6. 6

   Make base: In the same oil add 8 sliced shallots and fry 8 minutes. Add tamarind water, 1 tsp red chilli powder and salt. Boil 8 minutes.

7. 7

   Add mashed dal and pitlai masala: Add mashed toor dal and the freshly ground masala paste. Stir well and add half cup water.

8. 8

   Add fried brinjal: Add the fried brinjal pieces. Stir gently.

9. 9

   Simmer: Cook on medium heat 10-12 minutes until thick. The pitlai should be darker than regular sambar.

10. 10

    Serve: Add 1 tsp sesame oil and curry leaves. Adjust salt. Katharikkai pitlai is a Brahmin-style thick tamarind-dal curry unique to Tamil Nadu. Serve with steamed rice.