Brinjal / Eggplant cowpea kootu is a tasty side dish for rice. This kootu is a little different from the regular varieties, as this is made of roasted urad dhal.
Ingredients - Serves 4
- Brinjal - 250 grms
- Cowpea (karamani) - 1/2 cup cooked
- Tamarind juice - 1/2 cup
- Urad dhal - 3 tbsp
- Coriander seeds - 2tsp
- Red chilli - 2 to 3
- Coconut grated - 1/4 cup
- Turmeric powder - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Asafoetida - pinch
- Kootu vadaam / Vathal (optional) - 1/2 cup fried in little oil
- Oil - 2 tbsp
- Salt to taste
- Fry cowpea / karamani in a dry pan for few minutes and pressure cook it for 2 whistles
- Cut brinjal into medium size pieces
- Heat 1 tbsp of oil in the pan and fry urad dhal, dry chilli, coriander seeds and grated coconut till golden brown
- Cool it and grind in to a smooth paste by adding water
- Heat 1 tbsp of oil in the pan, add mustard and curry leaves when it pops add brinjal and fry for few minutes
- Add tamarind juice, turmeric powder, asafoetida and salt
- Let it boil for few minutes until brinjal is cooked well
- Now add the grounded paste to the cooked brinjal
- Bring it to boil, add cooked cowpea ( karamani) and kootu vadaam / vathal
- Serve hot with rice
Nutritional Information
- Brinjal / Eggplant is very low in calories and fats but is rich in soluble fibre content
- It contains good amount of B-complex and minerals
- Purple brinjal has significant amount of antioxidants that help protect against aging, cancer and inflammation
- Cowpea / Karamani is a good source of fibre, folate and iron
- High fibre content plays an important role in controlling diabetes
- 4 servings = 790 calories approximately
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