Eggplant kottu (eggplant & chickpeas (or moon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Split chickpeas or mong dahl |
| 1½ | cup | Water |
| 1 | pinch | Salt |
| ⅛ | teaspoon | Turmeric |
| 4 | Eggplants, medium | |
| 2 | cups | Water |
| 1 | pinch | Salt |
| ⅛ | teaspoon | Turmeric |
| 1 | cup | Coconut, fresh and grated |
| ½ | teaspoon | Cumin seed |
| 3 | Green chilies (optional) | |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Mustard seed |
| 3 | Bay leaves | |
| 3 | Red chilies (optional) | |
| 1 | tablespoon | Lemon juice |
| 1 | pinch | Salt |
| 2 | tablespoons | Coriander leaves-fresh/chopd |
Directions
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.