kathirikai kootu / Brinjal kootu

brinjal kootu

Brinjals or Egg plant is used in the cuisines of many countries.It is widely used in Indian cuisines to make Sambar.The seeds and the skin are edible along with rest of the vegetable. I have made Kathirikai kootu / Brinjal kootu with these white brinjals from my native place (Virudhunagar).These white brinjals are very rare to get from Chennai market,I got them from the local farmers there.A very simple,quick recipe made with dhal grated coconut that goes well with Sambar and Rasam.
Egg plants can be used as a meat substitute in vegan and vegetarian cuisines due to its bulk and texture.

SERVES : 3-4


4 brinjals/egg plant (chopped)

8 shallots (chopped)

2 tbsp cooked moong dhal

1 tbsp grated coconut

1/4 tsp turmeric powder

1 tbsp oil

Water as required

Salt to taste


1/2 tsp mustard seeds

1/2 tsp urad dhal

2 dried red chillies

Few curry leaves


Chop the brinjals and keep it aside.Heat oil in a pan,add the items under ‘to temper’column.When it splutters add onions and saute until they turn transparent on medium flame.


Add the brinjals and saute for a 2 mins on medium flame.
Now add the cooked moong dhal and mix them well.

add moong dal

Add water,turmeric powder,salt and bring to boil.
When it boils,simmer to low flame and cook until the brinjals turn soft and mushy.
Switch off the stove,add the grated coconuts and mix them well.

add coconut

Serve the Kathirikai kootu for your lunch along with sambar and steamed rice.



You can use any coloured brinjals for this kootu.

You can also use cooked toor dhal instead of moong dhal.

4 thoughts on “kathirikai kootu / Brinjal kootu

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