Eggplant Kottu
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
chickpeas (garbanzo beans)
|
|
| 1 ½ | cups |
water
|
|
| 1 | pinch |
salt
|
*
|
| ⅛ | teaspoon |
turmeric
|
|
| 4 | each |
eggplant
medium |
*
|
| 2 | cups |
water
|
|
| 1 | pinch |
salt
|
*
|
| ⅛ | teaspoon |
turmeric
|
|
| 1 | cup |
coconut
fresh and grated |
*
|
| ½ | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 3 | each |
bay leaves
|
*
|
| 3 | each |
red chili peppers
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
chickpeas (garbanzo beans)
|
|
| 355 | ml |
water
|
|
| 1 | pinch |
salt
|
*
|
| 0.6 | ml |
turmeric
|
|
| 4 | each |
eggplant
medium |
*
|
| 473 | ml |
water
|
|
| 1 | pinch |
salt
|
*
|
| 0.6 | ml |
turmeric
|
|
| 237 | ml |
coconut
fresh and grated |
*
|
| 2.5 | ml |
cumin seeds
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds
|
|
| 3 | each |
bay leaves
|
*
|
| 3 | each |
red chili peppers
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
| 3E+1 | ml |
cilantro
|
|
Directions
Boil chickpeas or moong dahl 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.
