Brinjal Kootu

How to Prepare

1. Rinse and soak 2 cups of toor dal for 30 minutes.
2. Pressure cook the soaked toor dal with 5 cups of water and a pinch of turmeric for 3 whistles or until soft.
3. In a blender, grind 1.5 cups of grated coconut
4. 3 teaspoons of cumin seeds, and 6 dried red chilies with a little water to make a smooth paste.
5. Chop 10 medium-sized brinjals (eggplants) into small cubes and soak them in water to prevent discoloration.
6. In a large pot, heat 5 tablespoons of oil and add 2.5 teaspoons of mustard seeds. Once they splutter, add 2.5 teaspoons of urad dal and a pinch of asafoetida.
7. Add the chopped brinjals to the pot and sauté for 5-7 minutes until slightly tender.
8. Add the cooked toor dal, the ground coconut paste, and 5 cups of water to the pot. Mix well.
9. Add salt to taste and let the mixture simmer for 15-20 minutes until the brinjals are fully cooked and the flavors meld together.
10. Garnish with chopped coriander leaves and serve hot with rice or roti.