Eggplant Kottu (Eggplant and Chickpeas (Or Moong Beans)
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Grains
Indian
Indian, Vegan, Vegetarian, Main dish
4
Servings
INGREDIENTS
1/2
c
Split chickpeas or mong dahl
1 1/2
c
Water
1
pn
Salt
1/8
ts
Turmeric
4
Eggplants, medium
2
c
Water
1
pn
Salt
1/8
ts
Turmeric
1
c
Coconut, fresh and 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
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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