My mother was a good cook and enjoyed making tasty dishes such as this one. Brinjal paal kootu remains a family favourite. This can also be made from potato or lady's finger.
What you need
Brinjal - 1/4 kg
Coconut milk, extracted thrice (Keep aside first milk extract and mix second and third extracts) - 1/2 coconut
Onion, big, chopped - 1
Green chillies, medium, slit in half - 2
Ginger, mashed – 1 inch
Salt - to taste
Curry leaves and coriander leaves – a few
Cooking instructions
Wash and cut the brinjal into medium-sized square pieces. Heat two spoons of oil in a tawa and add mustard. When it splatters add the onion and chilli pieces and sauté. When the onion turns transparent add the brinjal and salt. Allow the brinjal to cook a little in oil and then add water, ginger and curry leaves. When the brinjal is just cooked add the second and third coconut milk extract and allow it to boil a little. Now add the first extract of coconut milk and boil till the a few bubbles appear. Finally add the coriander leaves.
This dish can be used as a side dish for chappathi, poori or hot rice with little dal and ghee.
Sharada Krishnan retired from Government service. She now loves rustling up dishes for her grandchildren and also loves listening to music.
