Eggplant Kottu

Eggplant and Chickpeas

1/2 cup split chickpeas or mong dahl
1-1/2 cups water
1 pinch salt
1/8 teaspoon turmeric
4 eggplants, medium
2 cups water
1 pinch salt
1/8 teaspoon turmeric
1 cup coconut, fresh and grated
1/2 teaspoon cumin seed
3 green chilies (optional)
2 tablespoons vegetable oil
1 tablespoon mustard seed
3 bay leaves
3 red chilies (optional)
1 tablespoon lemon juice
1 pinch salt
2 tablespoons fresh coriander leaves, chopped

Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 teaspoon 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 teaspoon turmeric. When eggplants are tender, add mashed chickpeas/moong dahl. Grind the coconut, cumin seed and green chilies together. Heat 1 tablespoon 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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