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Soya Baingan Kootu

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Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal/Baigan, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.
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About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make SOYA BAINGAN KOOTU

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
60 mins
Total time
65 mins
SOYA BAINGAN KOOTU
Author : Vahchef
Main Ingredient : Soya chunks
Servings : 4 persons
Published date : March 18, 2019


Ingredients used in SOYA BAINGAN KOOTU
• Soya chunks - 1 cup.
• Bengal gram flour - 1 tea spoon.
• Cooking soda - 1 numbers.
• Sesame seeds - 1/2 tablespoon.
• Oil - 500 tablespoons.
• Tomatoes - to taste.
• Red chili powder - 1 tea spoon.
• Peanuts - 1 tablespoon.
• Coconut - 1 tablespoon.
• Red chilies - 3 numbers.
• Mustard seeds - 1/2 tea spoon.
• Onion(slices) - 1 number.
• Curry leaves - 1 spring.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder - 1 pinch.
Method:
  • First dry roast the peanuts, sesame seeds, coconut after that transfer into a blender add water and to make a paste.
  • Heat oil in a pan add mustard seeds, cumin seeds, red chilies, methi seeds, onions, salt, curry leaves, mixit until onions are golden in color.
  • Then add ginger garlic paste, until raw flavoris gone add turmeric powder, red chili powder, cumin powder, coriander powder, 2 green chilies, peanuts and sesame seeds paste, water mix it and put a lid, cook it for 30 minutes.
  • Now remove the lid and add salt, mix it cook it for 20 minutes.
  • Add boiled soya chunks (cook for 5minutes), green peas, tomatoes, put a lid and cook it for 2 minutes, after that add split green chilies, mint leaves, coriander leaves and cook it for 3-4 minutes.

Ready to serve with poori or rice.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





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Tips for cooking Brinjal:

  • Using of Aluminum cookware while cooking Eggplant/Brinjal/Baigan, it can discolor the cookware.
  • When you salt the Eggplant/Brinjal be sure to wipe the salt off after resting it for a while instead of washing because the eggplant will absorb the water.


 

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