• Prep - Work
• Pressure cook the moong dal by adding 2 cups of water and turmeric powder for unto 3 whistles and once cool down mash it well.
• Similarly pressure cook the jackfruit seeds and peel the white layers and chop into pieces. (Pressure cooker separators are life savers here)
• Grind everything given under to grind by adding 3 tbsps of water and set aside.
• Clean and chop the brinjals into small pieces. (Tip - Soaking the chopped brinjals in water helps preventing the brinjals from turning black)

Steps

• Heat the kadai and add the oil.
• Once the oil is hot add the mustard seeds, urad dal and hing.
• As they start to splutter add the curry leaves and fry for 30 seconds.
• Now add the chopped brinjals and sauté for couple of minutes.
• After couple of minutes, add the cooked and chopped jackfruit seeds, salt and ½ cup of water and let it simmer for 5 minutes in medium heat.
• Once the brinjal becomes tender add the coconut masala and mix well.
• Add the 1 tsp of of sambar powder and let it simmer for few more minutes.
• Now finally add the mashed moong dal and mix well.
• Bring it to one boil and that’s it.
• Yummy kootu is ready. Serve hot with rice.