Eggplant Kootu


  • Indian eggplant - 4
  • Moog dhal - 1/4 cup
  • Onion - 1/2 medium
  • Green chilies - 2
  • Urad dhal, cumin seeds and curry leaves for seasoning

health tip

Eggplant is an excellent source of dietary fiber, vitamins B1, B6 and potassium. It is also a good source of copper, magnesium, manganese, phosphorus, niacin and folic acid. The skin is rich in antioxidant called Nasunin which helps nourish the brain cells. Potatoes are rich in Vitamin C, Vitamin B6, copper, potassium, manganese, and dietary fiber. They are very high in carbohydrate. Dhal adds protein to the dish.

Eggplant Kootu


  1. Wash the mung dhal and place it in a deep vessel with some water. Let it cook for 5 minutes. The mung dhal doesn't have to be soft at this time.
  2. Dice the eggplants and onion. Slit the green chilies.
  3. Add the veggies to the mung dhal and cook them together till the veggies get tender. Add some salt.
  4. Heat some oil in a seasoning pan and season it with urad dhal, cumin seeds and curry leaves. Add the seasonings to the kootu and mix it well together and garnish it with chopped coriander leaves.
    The whole process can be simplified by cooking all the ingredients except seasonings in a pressure cooker for one whistle. Season the kootu when the pressure goes off.

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