Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Ingredients

Brinjal (kathrikkai) - 1/2 kg [violet colored]

Jackfruit seed (Palaa pazham kottai) - 10

Bengal gram (kadalai paruppu) - 1/2 cup (100 gm)

Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)

Asafoetida - 1/4 teaspoon

Tamarind (puli) - size of lemon

Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon

Bengal gram (Kadalai paruppu) - 2 tablespoon

Asafoetida - a small pinch

Dry Red chilly - 6

Grated Coconut - 1/4 cup

Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them in a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely

Preparation

1. Cook thoor dhal and keep it ready
2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
3. Chop brinjal in to medium size pieces
4. Remove the top skin of jackfruit seed
5. Cut each jackfruit seed into 2 pieces
6. Heat 2 tumblers of water in a vessel along with chopped brinjal, bengal gram and jackfruit seed
7. Wait till the brinjal is half boiled
8. Add tamarind water
9. Add salt
10. Heat for 10 minutes
11. Add the grinded ingredients
12. Heat for 5 minutes
13. Add the cooked thoor dhal
14. Heat for 5 to 10 minutes
15. Turn off the stove
16. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
17. Allow mustard to burst
18. Add the mustard and curry leaves in the koottu