Brinjal Plantain Kootu Food

BLACK PEPPER KOOTU

Steps:

• Cook the vegetables in water.
• Add salt when half-cooked. You will need more than you think you will.
• When vegetables are soft, add the cooked dal and asafoetida.
• Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
• Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
• Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
• Add the curry leaves and remove from heat.
• In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
• Add this to the vegetables and serve.

BRINJAL PLANTAIN KOOTU

Steps:

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