Ingredients:
Brinjal chopped medium 3
Toor dal 1/2 cup
Pitlai powder 1 1/2 tsps
Tamarind medium lemon sized
Turmeric powder 1/4tsp
Salt to taste
For tempering:
Mustard seeds 1/4 tsp
Curry leaves a few
Oil

Katrhika rasavangi

Method:

Soak toor dal in a cup of hot water for 15 minutes and cook . Extract tamarind pulp after soaking in hot water. In a sauce pan add a a cup of water and cook brinjal,trumeric powder and salt for a few minutes.Make sure u dont overcook it and the veggies lose shape. Heat oil in a sauce pan and pop the mustard seeds .Stir in the tamarind juice , curry leaves, pitlai powder , dal and the cooked ingredients and simmer for few minutes. add salt to taste. Serve hot with rice or hot idlis

Recipe Source: “Samayal ” a cookbook by Viji Varadharajan

Pitlai Powder Preparation: In a pan heat oil and add asafoetida and after few seconds add red chilli, coriander seeds, chana dal and saute till light brown and then finally add grated coconut and roast till golden brown and grind them coarsely in a mixie