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5 from 3 votes

Kathrikai pitlai recipe,how to make brinjal pital | Eggplant recipes

Kathrikai pitali recipe- A mildly spiced tangy stew with eggplants and lentils. Best served with rice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 150kcal
Author: Harini


  • 6 small eggplants
  • 1/2 cup toor dal
  • 1/2 cup thick tamarind extract
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • Salt
  • Oil
  • Fry in oil and grind:
  • 2 tablespoons gram dal
  • 2 rablepoons coriander seeds
  • 10-12 black pepper corns
  • 3 dried red chillies
  • 1/2 coconut cut into small pieces


  • Heat 2 teaspoons oil in a kadai and fry coriander seeds,dried red chillies,gram dal,pepper corns and coconut. (See notes). Take care not to burn anything.Fry in low flame until golden and fragrant.Set aside to cool thoroughly. Grind to a smooth paste.
  • Wash,rinse and boil the toor dal until mushy.
  • Saok small lemon sized tamarind ball in hot water and extract thick pulp.
  • Wash and chop the eggplant into cubes.
  • Heat the same kadai with 2 more teaspoons of oil and temper with mustard,urad dal,asafoetida and curry leaves.Add the chopped eggplant and saute for 3-5 minutes.
  • Add the thick tamarind pulp and coat the eggplants.Saute for 3-5 more minutes.
  • Add the ground paste and mix well.Add 2 cups water and bring to a full boil
  • Now add the boiled and mashed toor dal and mix well.Add salt and simmer for 7-10 minutes.


1.Usually you need to roast each ingredient separately in low flame.I generally roast everything together to save time.You should be careful not to burn anything while doing this way.
2.Instead of eggplants you can use boiled bitter gourd in this recipe.Add a small piece of jaggery while adding water,if using bitter gourd.
3.It is best to use sesame oil in this recipe.


Calories: 150kcal