Brinjal & Broad bean gravy(Katharikai & Avarakkai or Avarakai kootu) - Preparation time 15 mins
Different types of broad beans are available each will taste uniquely. The best one is the broadbean which mom cooked when I went to village she told me the name as attukombu avvarai it will be long, twisted a lot and finger thickness. During school days we used to visit our aunts home in which they used to maintain a small garden in front which contains vegetable plants like vendai, pulichakeerai. avvarai etc. You will enjoy when you pluck the vegetable by yourself and take home for cooking.
Health tips: Brinjal is heat vegetable you can avoid during ulcer.
Ingredients:-
Brinjal - 1 cup (chopped small cubes)
Avarakkai - 1 cup (chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakkai and cook. If avarakkai is half boiled add the brinjal and cook till tender/cooked.
Add cooked dhal to vegetable and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapati/roti.
Note: You can prepare with carrot & avarakkai.
Different types of broad beans are available each will taste uniquely. The best one is the broadbean which mom cooked when I went to village she told me the name as attukombu avvarai it will be long, twisted a lot and finger thickness. During school days we used to visit our aunts home in which they used to maintain a small garden in front which contains vegetable plants like vendai, pulichakeerai. avvarai etc. You will enjoy when you pluck the vegetable by yourself and take home for cooking.
Health tips: Brinjal is heat vegetable you can avoid during ulcer.
Ingredients:-
Brinjal - 1 cup (chopped small cubes)
Avarakkai - 1 cup (chopped to small pieces)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp (optional) {Grind this with coconut and make a paste}
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)
Preparation method:-
Boil water with turmeric, salt & sambar powder. When water boils add avarakkai and cook. If avarakkai is half boiled add the brinjal and cook till tender/cooked.
Add cooked dhal to vegetable and boil.
In a tawa add mustard seed (splutters), urad dhal (turns golden brown), cumin seed (jeera will splutter or If you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this, coconut paste (optional) and curry leaves to boiling kootu and serve with rice/chapati/roti.
Note: You can prepare with carrot & avarakkai.
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