Kathrikai Kootu

How to Prepare

1. Rinse and soak 2.5 cups of toor dal for 30 minutes.
2. Pressure cook the soaked toor dal with 6 cups of water and a pinch of turmeric for 3 whistles or until soft.
3. Peel and chop 10 medium-sized eggplants (kathrikai) into small cubes.
4. In a blender, grind 1.5 cups of grated coconut
5. 5 green chilies, and 2.5 teaspoons of cumin seeds into a fine paste with a little water.
6. In a large pot, heat 5 tablespoons of oil and add 2.5 teaspoons of mustard seeds. Let them splutter.
7. Add 2.5 teaspoons of urad dal and 5 dried red chilies to the pot and sauté until the dal turns golden.
8. Add the chopped eggplants and sauté for 5 minutes.
9. Add the cooked toor dal along with 5 cups of water to adjust consistency. Mix well.
10. Add the ground coconut paste and salt to taste. Stir and let it simmer for 10-15 minutes until the eggplants are cooked.
11. Garnish with chopped coriander leaves and serve hot with rice or roti.