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Brinjal and Black-Eyed Beans Kootan Recipe

Brinjal and Black-Eyed Beans Kootan is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Preparation Time :
5 hours
Servings :
Serves 6
Rated 4 based on 100 votes


  • Brinjal/eggplant - 5-6
  • Tamarind - 1 lemon-sized ball
  • Soaked black-eyed beans - 2 cups
  • Coconut (grated) - 1/2 cup
  • Sambar powder - 2 tsp
  • Turmeric powder -1 tsp
  • Hing powder-1 pinch
  • Curry leaves to garnish
  • How to Make Brinjal and Black-Eyed Beans Kootan:

    1. Soak the black-eyed beans for 4 to 5 hours in water, then cook them in a pressure cooker and keep aside.
    2. Soak the tamarind in water and take out the juice.
    3. Cut brinjal into fine pieces.
    4. Add salt, hing powder, turmeric powder, and sambar powder to it.
    5. Pour the tamarind juice into this mixture and heat it until the brinjal is very well boiled.
    6. Add the cooked black-eyed beans to it.
    7. Fry the grated coconut in a kadai (dry without oil). When it becomes brown and you can feel the aroma, garnish it on the boiled mixture.
    8. Top with curry leaves.
    9. Serve hot with plain rice and ghee.


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