Brinjal and Black-Eyed Beans Kootan

Recipe by
Total Time:
5.75 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 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.