Eggplant Kottu (eggplant & Chickpeas (or Mo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Split chickpeas or mong dahl,
1 1/2 cup: Water,
1 pinch: Salt,
1/8 tsp: Turmeric,
4 each: Eggplants, medium
2 cup: Water,
1 pinch: Salt,
1/8 tsp: Turmeric,
1 cup: Coconut, fresh and grated
1/2 tsp: Cumin seed,
3 each: Green chilies, optional
2 tbsp: Vegetable oil,
1 tsp: Mustard seed,
3 each: Bay leaves,
3 each: Red chilies, optional
1 tbsp: Lemon juice,
1 pinch: Salt,
2 tbsp: Coriander leaves-fresh/chopd,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp