Eggplant Kottu
Submitted by michelleo
Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minKottu is a South Indian preparation where vegetables and lentils come together into a comforting, textured dish that sits somewhere between a stew and a mash. Here, boiled eggplant slices meet mashed split chickpeas, both cooked with turmeric, then bound together with a ground paste of fresh coconut, cumin seeds, and green chiles.
The tempering is where the magic happens. Mustard seeds, bay leaves, and dried red chiles hit hot oil and crackle for just seconds, releasing their aromatic oils. That sizzling spiced oil gets poured straight over the eggplant-chickpea mixture, instantly transforming the whole dish with smoky heat and fragrance.
A squeeze of lemon juice at the end brightens everything, and fresh cilantro scattered on top adds color and a clean, herbal finish. This is homestyle South Indian cooking that’s vegetarian, naturally vegan-friendly, and deeply satisfying.
Chef Tips
- Boil the chickpeas until completely soft so they mash smoothly. Grainy, undercooked chickpeas won’t blend with the eggplant properly
- Grind the coconut, cumin, and green chiles to a fine paste. A coarse grind leaves gritty bits in the finished dish
- Wait until the mustard seeds stop popping before adding the tempering to the eggplant. Popping oil splatters and undertoasted seeds taste raw
- Add salt at the end after all components are combined so you can taste and adjust accurately
Variations
- Use moong dal instead of split chickpeas for a lighter, faster-cooking version
- Add a handful of fresh curry leaves to the tempering oil for a more traditional South Indian flavor
- Stir in a spoonful of tamarind paste with the lemon juice for a tangier, more complex finish
Ingredients
Directions
Boil chickpeas in 1½ cups water with a pinch of salt and ⅛ teaspoons 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 ⅛ teaspoons turmeric.
When eggplants are tender, add mashed chickpeas/moong dahl.
Grind the coconut, cumin seed and green chilies together.
Heat 1 tablespoon 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.
Comments
