Easiest Way to Make Brinjal Sabzi South Indian Style

South Indian Lentil Kootu

Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tomato pappu recipe or tomato dal made in andhra style is delicious as garlic is used.

Recipe Summary South Indian Lentil Kootu

A very South Indian dish that is quick to make and easy on the stomach.

Ingredients | Brinjal Sabzi South Indian Style

½ cup red lentils

½ cup hulled, split pigeon peas (toor dal)

½ cup yellow split peas

2 cups water

2 tablespoons vegetable oil

1 teaspoon mustard seed

4 leaves fresh curry leaves

1 carrot, peeled and diced

1 zucchini, sliced

¼ cup frozen peas

¼ teaspoon ground turmeric

1 tablespoon crushed red pepper flakes

salt to taste

¼ cup grated fresh coconut

Directions

Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.

Info | Brinjal Sabzi South Indian Style

prep: 25 mins cook: 30 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : South Indian Lentil Kootu

Side Dish, Vegetables, Squash, Summer Squash,