Cooking Index - Cooking Recipes & IdeasEggplant Kottu (Eggplant And Chickpeas) Recipe - Cooking Index

Eggplant Kottu (Eggplant And Chickpeas)

Cuisine: Indian
Type: Vegetables
Courses: Vegetarian
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlSplit chickpeas or mong dahl
1 1/2 cups 355mlWater
1   Salt
1/8 teaspoon 0.6mlTurmeric
4   Eggplants - medium
2 cups 474mlWater
1   Salt
1/8 teaspoon 0.6mlTurmeric
1 cup 93g / 3.3ozCoconut - fresh and grated
1/2 teaspoon 2.5mlCumin seed
3   Green chiles - (optional)
2 tablespoons 30mlVegetable oil
1 teaspoon 5mlMustard seed
3   Bay leaves
3   Red chiles - (optional)
1 tablespoon 15mlLemon juice
1   Salt
2 tablespoons 30mlCoriander leaves-fresh/chopped

Recipe Instructions

Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 tsp. 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 tsp. turmeric. When eggplants are tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chiles together.

Heat 1 Tbsp. of the vegetable oil in a skillet and add mustard seed, bay leaves and red chiles. 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.

Elizabeth Powell


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