Brinjal -Basale/Malabar Leaves Kootu Curry

Brinjal - Basale/Malabar Leaves kootu Curry is a side dish. This Kootu curry can be served with plain rice, chapatis, pooris, dosa, any type of rotis and idly.

We get basale from our home grown garden and it is said to be one of the good leaves to use since it contain good part of vitamins and minerals. Brinjals are available in the market most of the time. Used some green brinjals with Basale leaves. This brinjal and baslae/malabar leaves is a good combination. Added simple spices like jeera, pepper and little coriander seeds.
Lets see some benefits of jeera/cumin seeds in our diet.
Jeera/Cumin seeds are one of the important ingredients in our Indian/ Asian cooking. They are loaded with healthy benefits to us. Jeera/ Cumin seeds helps to digest the food easily. They are natural remedy for morning sickness. Jeera is highly beneficial for our liver and stomach. They have very good source of anti oxidants. They help to flesh our the toxic materials from our body. Jeera has good source of iron. Iron is essential for maintaining the normal functions of immune system. They contain Vitamin C and Vitamin A. These help help us to boost our immunity and keep lot of diseases away. Jeera is helpful in treating anaemia. Jeera is good for respiratory system and it has good amount of antiseptic properties and good for cough, cold and fever. Drinking jeera water help us to sleep better and improves our memory.
Brinjal - Basale Leaves Kootu Curry is easy to prepare. Onions or garlic is not used in this curry. 

Things Needed :

To Cook :
Basale/ Malabar leaves : 1 Bowl (1 bundle)
Brinjal : 2 to 3
Green Chilly : 2
To grind : 
Coriander seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Pepper : 3 to 4 pods
Coconut : 1 Cup (Fresh and grated)
To Add :
Ground coconut mix
Mustard seeds splutter with curry leaves and ingh and a teaspoon of oil.
Salt : As required
Lemon extract : 1 Tablespoon (1 Lemon juice).
Coriander leaves : 2 Tablespoon

Method : 

1. Wash and cut brinjal and soak in plain water. (It helps to remove the bitterness in the vegetable).
2. Wash and cut basale/malabar leaves and Keep it aside.

3. Wash and cut green chilly into big pieces, coriander leaves and keep it aside.
4. Grate coconut and grind it with pepper, coriander seeds and jeera with little water. Remove from the mixi jar and keep it aside.
5. Now keep a pan on the fire. Add 1 glass of water. Let it boil.
6. Add cut basale leaves. Remove the brinjal pieces from the soaked water, squeeze out the water and add brinjals into boiling water.

7. Let the vegetables be soft. (2 to 3 minutes ). Add cut green chilly. Turmeric powder.
8. Add ground coconut paste, salt, requited water and  mix it well.  Let it cook for 2 to 3 minutes

9.. Put off the gas and put lemon juice and coriander leaves. Add mustard seeds, urid dal , curry leaves and ingh splutter to the curry.

10. Shift the curry to a serving dish and serve with the main dish you have prepared.

Note :

You can use any other edible leaves instead of basale leaves. Palak leaves Harive leaves, Dantina leaves etc.
Adding dal is also optional. (I did not add any cooked dal )
Basale leaves will not be consumed by some or you are not supposed to cook basale on festival or feast and good special days.(optional)
Adding more or less chilly is optional. You can also add onions and garlic .(Optional).
You can add a teaspoon of raw rice while grinding. It gives a thick consistency to the curry. I have not added.
You can add tamarind pulp (1 Tablespoon) instead of lemon. The colour of the curry changes a bit and the taste differ.
Thickness of the curry also an optional. ( You can add required water and make the curry into little more liquid. 
Time : 20 minutes.
Serves : 3 to 4.