Description
Eggplant Pirattal is a South Indian dish that features eggplant (aubergine) as the main ingredient. It is a dry dish, often served as a side dish with rice or Indian bread like chapati or roti. The term “Pirattal” refers to the method of preparation, where the ingredients are sautĂ©ed or stir-fried.
Here’s a simple recipe for Eggplant Pirattal:
Ingredients:
- 1 large eggplant (aubergine), diced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions:
- Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add finely chopped onions and sauté until they become translucent.
- Add chopped green chilies and stir for a minute.
- Add diced eggplant to the pan. Stir well to coat the eggplant pieces with the spices.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
- Cover the pan with a lid and cook the eggplant on medium heat. Stir occasionally to ensure even cooking.
- When the eggplant is almost cooked, add chopped tomatoes. Continue cooking until the eggplant is completely tender.
- Once the eggplant is cooked, check the seasoning and adjust if needed. Garnish with fresh coriander leaves.
- Serve Eggplant Pirattal hot with rice or Indian bread.
This dish has a delicious blend of spices and the creamy texture of eggplant, making it a flavorful and satisfying side dish. Adjust the spiciness according to your taste preferences. Enjoy!
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