Eggplant Kottu

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* Exported from MasterCook *

 

 

 

Eggplant Kottu (Eggplant And Chickpeas Or Moong Beans)

 

 

 

Recipe By :

 

Serving Size : 4 Preparation Time :0:00

 

Categories : Main Dish

 

 

 

Amount Measure Ingredient -- Preparation Method

 

-------- ------------ --------------------------------

 

1/2 C Split Chickpeas Or Mong Dahl

 

1 1/2 C Water

 

1 Pinch Salt

 

1/8 Tsp Turmeric

 

4 Med Eggplants

 

2 C Water

 

1 Pinch Salt

 

1/8 Tsp Turmeric

 

1 C Freshly Grated Coconut

 

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 Chopped Coriander Leaves

 

 

 

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 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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