Brinjal Kootu

Method

1. 1

   Prepare brinjal: Wash 250g small purple brinjals. Cut into 1.5-cm cubes and soak in water.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add brinjal: Add drained brinjal, half tsp turmeric and salt. Cover and cook on low heat 8-10 minutes until tender.

7. 7

   Add mashed dal: Add mashed toor dal. Mix gently.

8. 8

   Add coconut paste: Add coconut paste. Stir and cook 5 minutes.

9. 9

   Adjust consistency: Kootu should be semi-thick, not runny.

10. 10

    Serve: Adjust salt. Brinjal kootu has a rich smoky flavour. Serve with steamed rice, sambar and rasam.