Eggplant kottu (eggplant and chickpeas (or moong beans)
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Eggplant kottu (eggplant and chickpeas (or moong beans)
  Eggplant    Beans    Indian    Vegan    Vegetarian  
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19335. Report a problem with this recipe.
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      Title: Eggplant kottu (eggplant and chickpeas (or moong beans)
 Categories: Indian, Vegan, Vegetarian, Main dish
      Yield: 4 servings
 
    1/2 c  Split chickpeas or mong dahl
  1 1/2 c  Water
      1 pn Salt
    1/8 ts Turmeric
      4 ea Eggplants, medium
      2 c  Water
      1 pn Salt
    1/8 ts Turmeric
      1 c  Coconut, fresh and grated
    1/2 ts Cumin seed
      3 ea Green chilies (optional)
      2 tb Vegetable oil
      1 ts Mustard seed
      3 ea Bay leaves
      3 ea Red chilies (optional)
      1 tb Lemon juice
      1 pn Salt
      2 tb Coriander leaves-fresh/chopd
 
  Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of
  salt and 1/8 ts 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 ts turmeric.  When
  eggplants are tender, add mashed chickpeas/moong dahl.
  
  Grind the coconut, cumin seed and green chilies together.
  
  Heat 1 tb 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.
 




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Recipe ID 19335 (Apr 03, 2005)

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