Sutta Kathirikaai Kootu aka Smoked Eggplant Stew

Sutta Kathirikaai Kootu which can also be called as Smoked Eggplant Stew (translating verbatim) was inspired by Chef Vijayan's Kaatu Kootu - roughly translated to rustic stew. This is apparently meant to be a minimalistic stew cooked by people working in forests. This can also be called a very close cousin to Baingan Bartha except for a few ingredients used and a slight twist to the taste compared to a traditional bartha. While it was not a huge hit with the kids (which kids like egg plants) my home minister did appreciate it. This goes well with either rice or chappati. Here it comes...

What goes in...

1. Eggplant / Brinjal the big ones - 2
2. Tomatoes - 2
3. Red onions (diced) - 1
4. Tamarind - 1 small lemon size
5. Red chillies - 4 or 5
6. Cumin seeds - 1 table spoon
7. Khus Khus (Poppy seeds) - 1 tea spoon
8. Curry leaves - 2 sticks
9. Mustard seeds - 1 tea spoon
10. Jaggery  (powdered) - 1 tablespoon
11. Vegetable oil

The way it's made..

1. Dry roast the dry ingredients (#5 - 7) and set it aside to cool.
2. Soak the tamarind in warm water.
3. Dab the egg plants with vegetable oil and pierce them around with a knife.
4. Smoke the egg plants one by one until the skin burns and shrinks and the flesh becomes squishy. It takes about 10 minutes for each egg plant.
5. Smoke the tomatoes until the skin burns.
6. Set aside the egg plant and tomatoes to cool for a few minutes.
7. Peel the skins of the egg plant and tomatoes and chop them up roughly.
8. Grind the dry roasted ingredients to a rough powder.
9. Take a large kadai and heat a few tablespoons of vegetable oil.
10. Temper the oil with mustard seeds and curry leaves.
11. Add the diced onions and saute until they turn translucent.
12. Add the chopped up eggplants and tomato.
13. Add the dry masala with salt to taste. (Watch out for the masala since it could turn out very spicy).
14. Saute the mixture for a few minutes and add the tamarind water from the soaked tamarind.
15. Add the jaggery powder and stir well.
16. Bring the mixture to a boil with a bit of water added to desired consistency.
17. Let this stew boil for about 5 - 10 minutes and Kootu is ready.

Serve hot with steamed rice or chappati.

Enjoy Cooking !!

C