Eggplant Kottu (Eggplant & Chickpeas (Or Moon

EGGPLANT KOTTU (EGGPLANT & CHICKPEAS (OR MOON

4 Preparation Time :

Categories : Indian Vegetarian

Main Dish

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Split chickpeas or mong dahl

1 1/2 c Water

4 Eggplants, medium

2 c Water

1/8 ts Turmeric

1 c Coconut, fresh and grated

1/2 ts Cumin seed

3 Green chilies

2 tb Vegetable oil

1 t Mustard seed

3 Bay leaves

3 Red chilies

1 tb Lemon juice

1 pn Salt

2 tb Coriander leaves-fresh/chopd

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. - - - - - - - - - - - - - - - - - -