Eggplant Kottu (Eggplant And Chickpeas)

Course : Curry
Serves: 4
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1/2 cup split chickpeas or mong dahl
1 1/2 cups water
1 dash salt
1/8 teaspoon turmeric
4 medium eggplants -- medium
2 cups water
1 dash salt
1/8 teaspoon turmeric
1 cup coconut -- fresh and grated
1/2 teaspoon cumin seed
3 medium green chiles -- (optional)
2 tablespoons vegetable oil
1 teaspoon mustard seed
3 pieces bay leaves
3 medium red chiles -- (optional)
1 tablespoon lemon juice
1 dash salt
2 tablespoons coriander leaves-fresh/chopped

Preparation / Directions:

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.

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