Side Pannel
Eggplant Kottu (Eggplant and Chickpeas (Or Moong Beans)
Eggplant Kottu (Eggplant and Chickpeas (Or Moong Beans)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Indian, Vegetarian
Ingredients List
- 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
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
