Eggplant kottu (eggplant & chickpeas (or mo

Yield: 4 Servings

Measure Ingredient
½ cup Split chickpeas or mong dahl
1½ cup Water
1 pinch Salt
⅛ teaspoon Turmeric
4 eaches Eggplants, medium
2 cups Water
1 pinch Salt
⅛ teaspoon Turmeric
1 cup Coconut, fresh and grated
½ teaspoon Cumin seed
3 eaches Green chilies (optional)
2 tablespoons Vegetable oil
1 teaspoon Mustard seed
3 eaches Bay leaves
3 eaches Red chilies (optional)
1 tablespoon Lemon juice
1 pinch Salt
2 tablespoons Coriander leaves-fresh/chopd

Boil chickpeasd or moong dahl in 1½ cups water with a pinch of salt and ⅛ ts turmeric until done. Then mash them well.

Slice the eggplants lengthwise. Boil them in a large saucepan filled with 2 cups water, a pinch of salt and ⅛ ts turmeric. When eggplants are tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chilies together.

Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies. When mustard seeds stop cracking, add this mixture to the eggplants. Add lemon juice. Stir a few times. Add salt to taste and sprinkle with coriander leaves.

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