Title: Eggplant Kottu (Eggplant And Chickpeas Or Moong Beans)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4
1/2 c Split chickpeas or mong dahl
1 1/2 c Water
1 pn Salt
1/8 ts Turmeric
4 md Eggplants
2 c Water
1 pn Salt
1/8 ts Turmeric
1 c Fresh coconut; grated
1/2 ts Cumin seed
3 Green chilies (optional)
2 tb Vegetable oil
1 ts Mustard seed
3 Bay leaves
3 Red chilies (optional)
1 tb Lemon juice
1 pn Salt
2 tb Fresh coriander leaves;
- chopped
Boil chickpeas or moong dahl in 1-1/2 cups water with a pinch of
salt and 1/8 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 1/8 ts turmeric.
When eggplants are tender, add mashed chickpeas/moong dahl.
Grind the coconut, cumin seed, and green chilies together.
Heat 1 tb 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.
