Kootu is one of my favorite side dishes and very popular in the South Indian cuisine. There are so many types and methods to prepare a vegetable or a mixture of them and make them really delicious. A combination of kootu with rice and rasam or chapathi is something I enjoy at any given time. One kind of kootu that is very popular in my household is eggplant kootu. I found that using the type of egg plant matters. After experimenting I find the purple eggplant in the U.S and the Indian variety to be the best in creating the right texture and taste to the kootu. This is because I find the other varieties cook very easily and the eggplant does not hold its form well in the end.
Eggplant - 1
Water- 1 cup
Cumin- 2 tsp
Sambar Powder - 1 tsp
Cilantro powder - 1 tbsp or fresh cilantro - 1 tbsp
Dry Coconut - 1 tbsp
Mustard Seeds - 1 tsp
Udad Dhal - 2 tsp
Asafoetida - a few shakes
Cooked Thoor Dhal - 1/2 cup
Turmeric Powder - 1/4th tsp
Oil - 1 tbsp
Red chillis - 1 or 2
1. Cut the eggplant into big cubes and place it in the cooking bowl with some water and salt.
2. Add turmeric, cumin and sambar powders to it and cook for 8 minutes.
3. Add thoor dhal and allow it to cook for 2 minutes.
4. Heat the seasoning vessel and add 1 tbsp of oil. Add asafoetida and mustard. Allow it to pop and then add udad dhal and dry chillis. When the dhal becomes golden brown add dry coconuts and remove from heat. The coconut will get roasted in the heat.
5. Add the seasoning to the eggplant, garnish with cilantro and serve it hot.