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Eggplant Kottu

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup chickpeas (garbanzo beans)
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1 ½ cups water
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1 pinch salt
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teaspoon turmeric
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4 each eggplant
medium
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2 cups water
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1 pinch salt
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teaspoon turmeric
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1 cup coconut
fresh and grated
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½ teaspoon cumin seeds
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2 tablespoons vegetable oil
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1 teaspoon mustard seeds
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3 each bay leaves
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3 each red chili peppers
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1 tablespoon lemon juice
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1 pinch salt
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2 tablespoons cilantro
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Ingredients

Amount Measure Ingredient Features
118 ml chickpeas (garbanzo beans)
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355 ml water
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1 pinch salt
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0.6 ml turmeric
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4 each eggplant
medium
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473 ml water
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1 pinch salt
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0.6 ml turmeric
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237 ml coconut
fresh and grated
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2.5 ml cumin seeds
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3E+1 ml vegetable oil
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5 ml mustard seeds
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3 each bay leaves
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3 each red chili peppers
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15 ml lemon juice
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1 pinch salt
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3E+1 ml cilantro
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 14373% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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