Eggplant Kottu (Eggplant And Chickpeas Or Moong Beans)

Recipe Ingredients

1/2 cup	118ml	Split chickpeas or moong dahl
1 1/2 cups	355ml	Water
1		Salt
1/8 teaspoon	0.6ml	Turmeric
4 teaspoons	20ml	Eggplants (medium)
2 cups	474ml	Water
1		Salt
1/8 teaspoon	0.6ml	Turmeric
1 cup	93g / 3.3oz	Freshly grated coconut
1/2 teaspoon	2.5ml	Cumin seed
3		Green chilies - optional
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Mustard seed
3		Bay leaves
3		Red chilies - optional
1 tablespoon	15ml	Lemon juice
1		Salt
2 tablespoons	30ml	Chopped coriander leaves

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 chilies together.

Heat 1 tsp. 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:
Chakravarti & Morizot, "Not Everything we Eat is Curry"

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