Brinjal is a popular vegetable used in Indian cuisine . It is cooked in various ways to bring out its distinct flavour and taste . The brinjal being a versatile and commonly available vegetable, its used regularly in Indain cuisine ,especially in South India. The brinjal is also known as egg plant or aubergine in other parts of the world . It is also available in various colours and shapes. Some brinjals are long while others are golf ball sized and the colours range from deep purple to light green to white. This locally grown vegetable, cooks easily and is available all through the year .
Recipe taken from Cook and see part -1.
Ingredients
- Brinjal 350 grams,
- Green chillies 5 to 6,
- Tamarind 30 to 40 grams
- Salt 1¼ teaspoon
- Red gram dal( cooked )½ cup,
- Mustard 1 teaspoon,
- Black gram dal 1 ½ teaspoon,
- Red chillies 2,
- Asafoetida ¼ teaspoon,
- Curry leaves few,
- Turmeric powder ¼ teaspoon,
- Oil 2 teaspoon,
Method
- Slice the brinjals lengthwise into slender pieces.
- Soak the tamarind in ½ cup of water. Extract juice.
- In a vessel ,add tamarind juice, salt and turmeric powder and mix well. Add the chopped brinjals .Cook in low heat till the brinjals are tender.
- Add cooked dal and mix well. Cook for a minute or two.
- In a small pan heat oil, add mustard as it splutters, add the black gram dal, green chillies, red chillies and curry leaves.
- Saute for a minute or more and garnish over the brinjal kootu.
- Delicious kootu is ready to be served with rice, dosai, idlies or oothapaams.