Brinjal Raw banana gravy

Name: Brinjal Raw banana gravy
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: Brinjal/Eggplant 4 medium sized; 1 big Raw banana; tamarind 3 inch piece; salt 1 heaped teaspoon; Karamani / Yardlong bean seeds 2 heaped teaspoon; turmeric powder a small pinch; 2 teaspoon urad dal; 2 teaspoon Channa dal; 4-5 dry red chilies; 1/4 teaspoon Asafoetida; 4 teaspoon oil; 1/2 teaspoon mustard; curry leaves 1 spring; coriander leaves 1 spring; teaspoon methi seeds -1/4

seetha suresh @cook_5931845

Eggplant and Raw banana are integral part of Tamil Brahmin cuisine. This is a no onion garlic gravy which goes well with rice as well as rotis. Let's see this very healthy and flavourful gravy/kootu .

seetha suresh @cook_5931845

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Ingredients

30 mins

4 servings

Brinjal/Eggplant 4 medium sized
1big Raw banana
tamarind 3 inch piece
salt 1 heaped teaspoon
Karamani / Yardlong bean seeds 2 heaped teaspoon
turmeric powder a small pinch
2 teaspoonurad dal
2 teaspoonChanna dal
4-5dry red chilies
1/4 teaspoonAsafoetida
4 teaspoonoil
1/2 teaspoonmustard
curry leaves 1 spring
coriander leaves 1 spring
teaspoonmethi seeds -1/4

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Steps

30 mins

1

Soak the beans for 2-3 hours. You can even soak it overnight if you want to make in morning but 2-3 hours is sufficient.
2

Soak tamarind in hot water. Pressure cook the soaked beans. Chop Brinjal and Raw banana into medium sized cubes.
3

In pan add 1 spoon oil and roast red chilies, 1 spoon urad dal, 1 spoon Channa dal, methi seeds, few curry leaves and a generous pinch of asafoetida.
4

Once the dals turn golden brown switch off flame, cool down the mixture and grind it to a coarse powder.
5

Boil the chopped vegetables along with 1/2 teaspoon salt and water just enough to immerse them.
6

Once vegetables are cooked add the tamarind juice.
7

Add the cooked beans and powder along with remaining salt.
8

Simmer the flame and mix everything well. Boil for few minutes till the gravy thickens as shown.
9

Temper with oil, urad dal, Channa dal, curry leaves and asafoetida. Garnish with coriander leaves.
10

Serve with roti or steamed rice topped with little ghee.