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| Home -> [Central Asian, Eggplant, Entrees, Indian, Vegetables, Vegetarian] -> [Eggplant kottu (eggplant & chickpeas (or moong beans) Recipe] |
Eggplant kottu (eggplant & chickpeas (or moong beans)
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| Artist: |
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Yield: |
4 |
| Categories: |
Central Asian, Eggplant, Entrees, Indian, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Split chickpeas or mong dahl | | 1 1/2
| cup | Water | | 1
| pinch | Salt | | 1/8
| tsp | Turmeric | | 4
| | Eggplants, medium | | 2
| cup | Water | | 1
| pinch | Salt | | 1/8
| tsp | Turmeric | | 1
| cup | Coconut, fresh and grated | | 1/2
| tsp | Cumin seed | | 3
| | Green chilies (optional) | | 2
| tbsp | Vegetable oil | | 1
| tsp | Mustard seed | | 3
| | Bay leaves | | 3
| | Red chilies (optional) | | 1
| tbsp | Lemon juice | | 1
| pinch | Salt | | 2
| tbsp | Coriander leaves-fresh/chopd |
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Procedures:
| 1 | Boil chickpeasd or moong dahl in 1 ?cups water with a pinch of salt and 1/8 ts 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 1/8 ts turmeric. | | 5 | When eggplants are tender, add mashed chickpeas/moong dahl. | | 6 | Grind the coconut, cumin seed and green chilies together. | | 7 | Heat 1 tb 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 |
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