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  • Eggplant Kottu (Eggplant And Chickpeas (Or Moong Beans)

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    Eggplant Kottu (Eggplant And Chickpeas (Or Moong Beans)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Split chickpeas or possibly mong dahl
    • 1 1/2 c. Water
    • 1 pch Salt
    • 1/8 tsp Turmeric
    • 4 x Eggplants, medium
    • 2 c. Water
    • 1 pch Salt
    • 1/8 tsp Turmeric
    • 1 c. Coconut, fresh and grated
    • 1/2 tsp Cumin seed
    • 3 x Green chilies (optional)
    • 2 Tbsp. Vegetable oil
    • 1 tsp Mustard seed
    • 3 x Bay leaves
    • 3 x Red chilies (optional)
    • 1 Tbsp. Lemon juice
    • 1 pch Salt
    • 2 Tbsp. Coriander leaves-fresh/chopd

    Directions

    1. Boil chickpeasd or possibly moong dahl in 1 1/2 c. water with a healthy pinch of salt and 1/8 ts turmeric till done. Then mash them well.
    2. Slice the eggplants lengthwise. Boil them in a large saucepan filledwith 2 c. water, a healthy pinch of salt and 1/8 ts turmeric. When eggplants are tender, add in mashed chickpeas/moong dahl.
    3. Grind the coconut, cumin seed and green chilies together.
    4. Heat 1 tb of the vegetable oil in a skillet and add in mustard seed, bayleaves and red chilies. When mustard seeds stop cracking, add in this mix to the eggplants. Add in lemon juice. Stir a few times. Add in salt to taste and sprinkle with coriander leaves.

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