Brinjal Raw banana gravy
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 .
Brinjal Raw banana gravy
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 .
Cooking Instructions
- 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.
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