Ingredients

• 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

• Soak the black-eyed beans for 4 to 5 hours in water, then cook them in a pressure cooker and keep aside.
• Soak the tamarind in water and take out the juice.
• Cut brinjal into fine pieces.
• Add salt, hing powder, turmeric powder, and sambar powder to it.
• Pour the tamarind juice into this mixture and heat it until the brinjal is very well boiled.
• Add the cooked black-eyed beans to it.
• 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.
• Top with curry leaves.
• Serve hot with plain rice and ghee.