Kathirika Kadalai Kootu~Eggplant Garbanzo Kootu

Ingredients for making Kathirikai Kondakadalai Kootu ( Brinjal/Eggplant and Garbanzo/Chickpeas Kootu):

• 1 cup - Garbanzo beans (canned or pre-soaked in water for 3 hrs)
• 1 cup brinjal, 3 to 4 (cut in to small pieces)
• Sambar powder - 1 Teaspoon
• Tamarind Paste - 1 Teaspoon or a small lemon sized tamarind
• Turmeric Powder - a small pinch
• Red Chili powder - a small pinch (according to spiciness)
• Red Gram Dal - 1/2 cup (cooked)
• Mustard seeds - 1 teaspoon
• Split Black Gram Dal - 1 Teaspoon
• Red Chili - 1
• Salt - according to taste
• Cooking Oil - 1 teaspoon

Method for making Kathirikai Kondaikadalai Kootu:

Step 1: Cook the Garbanzo Beans and Red Gram Dal for 15 minutes or until cooked. Let it cool - keep it aside.( i normally pressure cook both of them together for 2 whistles - approx., 15 minutes)

Step 2: Wash and cut the Brinjals/Eggplants in to small pieces and keep it immersed in water if u are not planning to cook them immediately (preventing it from turning out black in color)

Step 3: Pre-heat a deep pan with 1 teaspoon of cooking oil ,add mustard seeds, red chili, black gram Dal, curry leaves, cut eggplant/brinjals and stir it for 2 minutes.

Step 4: Add Turmeric Powder, Chili Powder, Sambar Powder and stir nicely till nice aroma comes out...

Step 5: Add the tamarind paste with 2 cups of water and salt ,stir in nicely.

Step 6: Let it boil till raw smell of tamarind goes and the eggplant cooks...out .

Step 7: Add the cooked Garbanzo Beans, Red Gram Dal and mix nicely adjust by adding water ...according to the desired quantity.

Step 8: Let everything boil nicely... approx.. 5 minutes in reduced heat.

Can garnish this with kootu vadam and Cilantro (kothamali leaves)

Remove and let it cool..ready to serve...

This is a great side dish for Steamed White rice....or can eat this just as is...(healthy)

I served this dish with steamed white rice with little clarrified butter, Pappad, Simple Oni0n Pachadi...

Kothsu

Kothsu

Ingredients for making Kothsu:

• Red Gram Dhal 1/4th cup
• Eggplant (Brinjal)- 4-6 medium sized
• Lime -1
• Cashewnuts- 4
• Green chilli -1
• Corriander leaves few
• Curry leaves few
• Ginger - 1 inch ( peeled and cut into tiny bits)
• Salt to taste
• musturd - 1/2 tsp
• Oil - 2 tsp

Method for making Kothsu:

Step 1: Cut the Eggplants(brinjals), green chili ,ginger into small pieces keep it aside.

Step 2: Pressure cook the Red Gram dhal for 15 minutes or 2 whistles and let it cool.

Step 3: Meantime in a kadai add little oil, let it heat then add the musturds let it sputter then add the ginger, green chilli and the brinjals,fry for approx 10 minutes or till the brinjals reduce in size.

Step 4: Add 1 cup of water to the brinjals and let it boil nicely, let the brinjals cook till soft add little asafoetida powder, salt and mix nicely.

Step 5: Now add the cooked Red Gram Dhal mix everything nicely and let it boil for few more minutes.

Step 6: Let the Kothsu cool for some time, then add the juice of one squeezed lime, mix well and serve with Venn Pongal.