BRINJAL PITLAI

NEEDED:
brinjal- cut if big
tamarind water
fresh machai / vaal or chauli 
salt
jaggery- 1/2 tsp
2 tsp grated coconut (roast slightly)
little oil, mustard for tempering

TO ROAST  AND GRIND:
channa dal
dhaniya
red chilly
hing
coconut (add last)
roast all the above said in little oil  and grind to a smooth paste.

METHOD:

• pressure cook toovar dal , mochai  (keep in seperate plate and pressure cook) and keep aside.
• in 2 tsp oil , fry the brinjal. add tamarind water, salt.
• when the brinjal is par cooked  , add the ground paste , and the mochai.
• cook for few min and add the pressure cooked toovar dal.
• add little jaggery.add roasted cococut.
• lastly temper mustard and add to pitalai .