Eggplant Kottu (Eggplant & Chickpeas (Or Moon Ingredients
1/2 cup split chickpeas or mong dahl
1 1/2 cup water
1 pinch salt
1/8 tsp turmeric
4 eggplants, medium
2 cup water
1 pinch salt
1/8 tsp turmeric
1 cup coconut, fresh and grated
1/2 tsp cumin seed
3 green chilies (optional)
2 tbsp vegetable oil
1 tsp mustard seed
3 bay leaves
3 red chilies (optional)
1 tbsp lemon juice
1 pinch salt
2 tbsp coriander leaves-fresh/chopd
Eggplant Kottu (Eggplant & Chickpeas (Or Moon Directions
Boil chickpeasd 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 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.
Serves: 4
Eggplant Kottu (Eggplant & Chickpeas (Or Moon Recipe from Recipes To Go
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