Eggplant Pirattal

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 sautéed 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:

1. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. Add finely chopped onions and sauté until they become translucent.
3. Add chopped green chilies and stir for a minute.
4. Add diced eggplant to the pan. Stir well to coat the eggplant pieces with the spices.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
6. Cover the pan with a lid and cook the eggplant on medium heat. Stir occasionally to ensure even cooking.
7. When the eggplant is almost cooked, add chopped tomatoes. Continue cooking until the eggplant is completely tender.
8. Once the eggplant is cooked, check the seasoning and adjust if needed. Garnish with fresh coriander leaves.
9. 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!