• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant Kottu (Eggplant and Chickpeas (Or Moong Beans)

  • Recipe Submitted by on

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


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.

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