Eggplant Kottu (eggplant And Chickpeas (or Moong Beans)

The fact is, no one is tolerant of everything. Tolerance itself is a neutral word. It is what one is tolerant of that makes it good or bad. Even those who cry the loudest for tolerance claim to have “zero tolerance” for sexual child abuse, rape, and racial discrimination – and so they should. Despite their assertion that they are moral relativists, they do have moral absolutes, and they are prepared to fight for them. They are more than willing to take strong disciplinary action in the workplace and in government agencies against those who violate those moral absolutes. Ironically, the so-called tolerance of secular relativism is quite intolerant of those who disagree with its philosophy of truth and ideological commitments. Numerous books and articles, from both secular and religious perspectives, have exposed the arrogance and hypocrisy of the relativist’s tolerance.

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Indian	Indian, Main dish, Vegan, Vegetarian	4	Servings

INGREDIENTS

1/2	c	Split chickpeas or mong dahl
1 1/2	c	Water
1	pn	Salt
1/8	t	Turmeric
4		Eggplants, medium
2	c	Water
1	pn	Salt
1/8	t	Turmeric
1	c	Coconut, fresh and grated
1/2	t	Cumin seed
3		Green chilies, optional
2	T	Vegetable oil
1	t	Mustard seed
3		Bay leaves
3		Red chilies, optional
1	T	Lemon juice
1	pn	Salt
2	T	Coriander leaves-fresh/chopd

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 176 Calories From Fat: 114 Total Fat: 13.3g Cholesterol: 0mg Sodium: 609.8mg Potassium: 181.7mg Carbohydrates: 14.6g Fiber: 2.3g Sugar: 7.9g Protein: 1.4g