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              EGGPLANT KOTTU (EGGPLANT & CHICKPEAS (OR MOON

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Vegetarian
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
   3                    Green chilies (optional)
   2       tb           Vegetable oil
   1       t            Mustard seed
   3                    Bay leaves
   3                    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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