Eggplant Kottu

Name: Eggplant Kottu
Ingredients: 1/2 cup chickpeas (garbanzo beans); 1 1/2 cups water; 1 pinch salt; 18 teaspoon turmeric; 4 each eggplant medium; 2 cups water; 1 pinch salt; 18 teaspoon turmeric; 1 cup coconut fresh and grated; 1/2 teaspoon cumin seeds; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 3 each bay leaves; 3 each red chili peppers; 1 tablespoon lemon juice; 1 pinch salt; 2 tablespoons cilantro

17 ingredients

11 steps

Ingredients

1/2 cup chickpeas (garbanzo beans)
1 1/2 cups water
1 pinch salt
18 teaspoon turmeric
4 each eggplant medium
2 cups water
1 pinch salt
18 teaspoon turmeric
1 cup coconut fresh and grated
1/2 teaspoon cumin seeds
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 each bay leaves
3 each red chili peppers
1 tablespoon lemon juice
1 pinch salt
2 tablespoons cilantro

Directions

1

Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 18 teaspoons turmeric until done.
2

Then mash them well.
3

Slice the eggplants lengthwise.
4

Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 18 teaspoons turmeric.
5

When eggplants are tender, add mashed chickpeas/moong dahl.
6

Grind the coconut, cumin seed and green chilies together.
7

Heat 1 tablespoon of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies.
8

When mustard seeds stop cracking, add this mixture to the eggplants.
9

Add lemon juice.
10

Stir a few times.
11

Add salt to taste and sprinkle with coriander leaves.