Eggplant Kottu (Eggplant And Chickpeas (Or Moong Beans)
indian, main dish, vegan, vegetarian
1/2 cup split chickpeas or mong dahl
1 1/2 cup water
1 pinch salt
1/8 teaspoon turmeric
4 eggplants, medium
2 cup water
1 pinch salt
1/8 teaspoon turmeric
1 cup coconut, fresh and grated
1/2 teaspoon cumin seed
3 green chilies (optional)
2 tablespoon vegetable oil
1 teaspoon mustard seed
3 bay leaves
3 red chilies (optional)
1 tablespoon lemon juice
1 pinch salt
2 tablespoon 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.
Yield: 4 servings