Kazhani Kootu

Indian

South Indian, vegetarian, eggplant, curry

Ingredients Quantity Unit of Measure
Brinjal (Egg Plant)
Cluster Bean
Coconut Dry (Brown With Water)
Cooking Salt
Curry Leaf
Fenugreek Seed (Methi Seed)
Lady Finger (Okra)
Raw Banana
Raw Mango
Sesame Oil
0.400
0.100
2.500
0.015
2.000
3.000
0.200
0.800
0.200
0.100
Kilogram
Kilogram
Nos
Kilogram
Grams
Grams
Kilogram
Kilogram
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Litre

Pre Preparation.
1. Wash and cut brinjal into quarters, ladies finger into 1 inch pieces.
2. Peel and cut raw banana into cubes and cluster beans into 1 inch pieces.
3. Peel raw mango and cut into cubes.(Mango should not be sour).
4. Grate coconut and extract thick milk.
5. Soak tamarind in water and extract pulp.
Method.
1. Heat oil add the ladies finger and fry till done, remove and keep asise.
2. In the same oil add fenugreek seeds and crackle.
3. Now add all the cut vegtables, except ladies finger and raw mango and saute well. Then add the tamarind extract and salt simmer till the vegetables are cooked.