🫙 From the Spice Rack
Eggplant Kottu (Eggplant & Chickpeas (Or Moong Beans)
1/2 c Split chickpeas or mong dahl 1 1/2 c Water 1 pn Salt 1/8 ts Turmeric 4 Eggplants, medium 2 c Water 1 pn Salt 1/8 ts Turmeric 1 c Coconut, fresh and grated 1/2 ts Cumin seed
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Ingredients8 items
Ingredients
- 1/2cup split chickpeas or mong dahl
- 11/2 c water
- 1pn salt
- 1/8tsp turmeric
- 4eggplants, medium
- 2cup water
- 1cup coconut, fresh and grated
- 1/2tsp cumin seed
Directions
- 1
1/2 c Split chickpeas or mong dahl 1 1/2 c Water 1 pn Salt 1/8 ts Turmeric 4 Eggplants, medium 2 c Water 1 pn Salt 1/8 ts Turmeric 1 c Cocon
- 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