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For a family of four 2 servings

Green/Regular Brinjals 350 gms
Tamarind Juice 1 tbsp
Salt to taste

Kadalai Parappu (channa dhall) 1 tbsp
Asafetida 1/2 spoon
Curry leaves 1 sprig
Sambar Powder (T. Nadu style) 1 spoon (heapful)
Jeera 1/2 spoon
Whole red chillies 2 to 3 nos
Coconut powder 2 Table sp. 

Black Gram Dhall (Ulutham parappu) 1 spoon
Mustard seeds 1/4 spoon
Red Chillies 2 nos (broken)
Oil (Gingly) 60 ml (2 to 3 ladleful


First prepare Kootu powder. This powder is different from the ones you might have used so far. Fry Kadalai Parappu in a little oil till just it starts changing colour. Under no circumstances, it should be even light brown or give off frying smell. Fry green curry leaves and red chillies along with parappu. Powder them after they are cold along with Sambar powder, jeera , Asafetida and copra (dry coconut ) . Do not use desiccated coconut please. Set aside. 

Select green Brinjals (long ) or usual dark brinjals of long variety. If not available, use others but Brinjals should be of sweet variety and not acidic. 

Cut in 1. 5 " long pieces of 4 pieces from one big piece. Immerse in water for about ten minutes. This would remove oxidating enzyme oxydase which browns it and sometimes gives funny taste. 

Pat dry with a clean cloth. Take oil in a kadai , add the tempering. Set on medium flame. When the mustard seeds start popping, the black gram dhall would have turned slight brown. Now add the brinjals and sauté for four minutes at the most. Now add a spoon of Tamarind juice and salt. Mix thoroughly and cook for further two to three minutes. By now the brinjals would be 3/4 cooked. Now add the Kootu powder you made and mix thoroughly. Taste for salt. Turn the mix properly for a minute and switch off the stove. Cover the kadai and let brinjals cook in residual heat. 

After 30 minutes, check. The brinjal Kootu would have cooked beautifully. Reheat and serve with rice, Rasam or sambar rice. Tastes equally great with poories, chapathis etc. 

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