We can use any of the following vegetables for making Pitla. The name will be after the vegetable. Brinjal (egg plant), Bitter guard and snake guard can be used for making Pitla. If you use bitter guard it is bitter guard (parikkai, pavakkai or kaipakkai) Pitla. If you use snake guard it is snake guard (podavalangai) Pitla and if you use Egg plant it is egg plant (kathirikkai) Pitla.
Ingredients:-
Red chillies - 4to 5
Black pepper (optional) - ¼ tea spoon
Bengal gram dal/channa dal/kadalaparippu - 2 Tea spoon
Urad dal/black gram dal/uzhudu parippu - 2 tea spoon
Grated coconut - 2 tea spoon
Toor dal/Lentil/Tour dal - ½ cup
Gingili oil/sesame seed oil - 3 tea spoons
Mustard - 1 tea spoon
Fenugreek/ venthayam/uluva/methi - 1 tea spoon
Curry leaf - 2 strands
Asafetida/ perunkayam - 1 tea spoon
Bitter guard/snake guard/egg plant
Cut into ½ cubes - ¾ cup
Turmeric powder - ½ tea spoon
Tamarind paste - ½ tea spoon
(Tamarind paste varies in taste and consistency so add accordingly)
Salt to taste
Method:-
Cook the vegetables and lentil in a pressure cooker. Dry roast Urad dal, channa dal, pepper and red chillies and grind it to a smooth paste adding the coconut.
In a hot pan add sesame seed oil and season the mustard seeds and fenugreek. Pour 2 cups of water to it and add turmeric powder, tamarind, salt, and asafetida and let it boil for two minutes. Now add the vegetables and lentil and stir well and allow it to boil for another 3 minutes. Finally add the grinded paste to it and stir well and cook for 2 to 3 minutes. If you feel it is thick you can add more water. Transfer to a serving bowl and decorate with curry leaves.
If you want to make a little more delicious you can roast grated coconut in 1 spoon of oil and decorate.
This is good with rice, idli and dosa.
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