Kathrikai Vaazhakai Kootu - Brinjal & Plaintain Gravy

Both brinjal and plaintain are integral part of tamil brahmin cuisine as they make lot of no onion garlic recipes using these vegetables. Both me and my hubby are big fan of any kootu so this kootu. After all the heavy festive menu and sweets I wanted to make some light gravy along with rasam so decided to prepare this dish after very long time. This kootu gives lot of volume and hence ideal if you want to make lunch for large number of guests. Lets see how to prepare this tasty and yummy gravy!

Kathrika Vaazhakai Kootu

Cuisine: Indian Category: Main Course Difficulty level: Medium Prep Time: 20 mins Cook time: 20 mins Servings: 4

Ingredients Brinjal/Eggplant 4 medium sized Plaintain/ Vaazhakkai 1 big sized Karamani/yardlong  bean seeds 2 teaspoon Salt 1 Teaspoon Turmeric Powder A small pinch Coriander leaves 1 spring To roast and grind Dry red chilies 4-5 Methi seeds 1/4 teaspoon Urad dal 1 teaspoon Channa dal 1 teaspoon Asafoetida A generous pinch Curry leaves 1 spring For Tempering Coconut oil 1 teaspoon Mustard 1/2 teaspoon Urad dal 1/2 teaspoon Channa dal 1/2 teaspoon Asafoetida A generous pinch Curry leaves 1 spring Preparation     1.     Soak the karamani for 2-3 hours. You can soak it overnight if you are preparing in early morning but 2-3 hours is sufficient.     2.     Soak tamarind in hot water for 10 minutes and extract the juice. Pressure cook the soaked karamani and chop both brinjal and vaazhakai into medium sized cubes.

Method            1.     Roast the ingredients for the spice powder. Once the dals turn golden brown, switch off the flame. Cool down the mixture and grind it to fine powder.      2.     Add the chopped vegetables in a pan and boil it along with water and salt. The water should immerse the vegetables.      3.     Once the vegetables get cooked add the tamarind juice and turmeric. After the raw smell of tamarind goes off, add the karamani and spice powder.     4.     Mix everything well and boil till the gravy thickens as shown. Temper with the mentioned items and garnish with coriander leaves.      5.     Serve the yummy kootu with rotis or steamed rice topped up with little ghee!!                                         Notes

·         You can add 1 or 2 spoons of grated coconut while roasting the dals.