Kathrikkai Karamani Kootu
Katrikkai Karamani Kootu is a delicious South Indian dish made with Aubergines and Cow peas with a spiced masala paste. Served with Rice or flatbreads.
Equipment
- Wet Blender
- Thick Bottomed Pan
Ingredients
- 300 grams Aubergine slender and fresh green brinjals (or about 3 - 4 medium ones)
- 1/2 tsp Turmeric
- 1 tsp salt
- 1/3 cup Cow pea Black eyed pea / Alasandhe / Karamani - about 3-4 handfuls
Tempering
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds jeera
- 1 sprig Curry Leaves
Masala Paste
- 1/4 cup Fresh Coconut if using Frozen, thaw for 5 mins on countertop
- 1 TBSP Coriander seeds Dhaniya
- 1 TBSP thick tamarind paste or 1 medium lemon sized tamarind, with thick extract taken
- 3 Dry Red Chillies
- 1/2 tsp Cumin seeds
- 1 TBSP Bengal Gram Channa Dal
- 1/4 tsp Asafoetida a generous pinch, skip for Gluten Free
Instructions
- Wash and soak black eyed pea in warm water for 30 min - 1 hour. Once done, drain and pressure cook with a pinch of salt to 2-3 whistles till just done, but not mushy. Drain the water and reserve it.
- Wash and pat dry the brinjals. Cut into 1 inch long batons and reserve in warm salted water.
- Heat 1 tsp of oil. Roast all the ingredients except coconut and asafoetida one by one till they are slightly roasted.
- Cool and grind with 1/4 cup water to a thickish paste.
- In the same pan, heat the remaining oil. Prepare the tempering with the mustard and curry leaves.
- Once the spluttering comes down, add the cut brinjals, turmeric and saute for 5 - 6 mins till the oil coats the brinjal.
- Now add requisite salt and sprinkle little water. Cover and cook till brinjals are cooked, but firm, about 8- 10 mins on medium heat.
- Once they are done, add the masala paste, and saute till the raw smell disappears and the oil begins to leave the sides. Check for salt and spices.
- Once masala paste is cooked, add the cooked lentils, and 1/4 - 1/2 cup salt and mix well. Cover and cook for further 6 - 8 mins till done and a wonderful nutty aroma emerges and you get a thickish gravy.
- Serve hot with rice and a dollop of ghee.
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