Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 12 kg brinjal, cut into squares
  • 3 plantains, cut into squares,bigger than usual
  • 12 cup thoor dhal
  • 2 teaspoons vegetable oil or 2 teaspoons cooking oil
  • 1 tamarind pulp, squeezed to get the essence
  • 14 teaspoon asafoetida powder (perungaya powder)
  • 12 teaspoon turmeric powder
  • 1 teaspoon mustard (kadugu)
  • 2 teaspoons cumin seeds (Jeeragam)
  • 2 tablespoons coriander seeds (Dhania)
  • 2 tablespoons channa dal (kadala paruppu)
  • 4 pieces dried red chilies (Molaga Vathal)
  • curry leaf (as desired)
  • salt (as desired)

Directions

  1. Soak the cut brinjal and plantain in water, for five minutes and wash.
  2. Take tamarind water in a vessel and boil the brinjal and plaintain together for ten minutes (add water if needed).
  3. As it boils, add Asafoetida powder, turmeric powder and salt.
  4. In the interim, take a pan and fry coriander seeds, channa dhal and dried red chillies without oil, till channa dhal turns brown.
  5. Dry grind this mixture and keep aside.
  6. Also have thoor dhal cooked.
  7. Now add the cooked thoor dhaal to the boiling mixture of brinjal and plantain.
  8. Add the ground mixture to the above.
  9. Let everything boil for five minutes.
  10. Meanwhile, take little oil in another pan, let it heat and then add mustard and cumin seeds.
  11. Wait till mustard splutters and then add curry leaves.
  12. Garnish the kootu with this mustard, cumin and curry leaves.
  13. Brinjal-Plantain Kootu is ready to be served with rice.

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