Wednesday, October 13, 2010

Brinjal Garlic kootu/ Katharikai poondu kootu

Brinjal Garlic kootu/ Katharikai poondu kootu  makes a great combo with any  kulambhu variety. Its easy and tasty..

 Serving for 4 


Brinjal --    4 no(cubed  into small pieces)
Toor dal  --    2 tsp(cooked)
Turmeric ---   A pinch
Sambhar powder --   1/2 tsp 
Curry leaves  -- few
Garlic  (cubed) -- 12 nos
Vengaya vadagam -- 2 nos
Salt  --  1 1/2 tsp
Oil --    3 tsp
Water --  2 cups

  • Pressure cook the toor dal with Asafoetida and turmeric.
  • Heat oil in a  pan add  brinjal and garlic  and saute with salt when raw smell disappear add  water.
  • Add sambhar powder  with salt allow it to boil for few min.
  • Add cooked toordal.
  • When the gravy thickens add the seasonings  and curry leaves.(it takes nearly10 min to thicken).
  • Serve hot.

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