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Eggplant Kottu

Eggplant Kottu is built on Water, Salt, Green Chile Peppers, Vegetable Oil, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/8 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/8 tsp

Method (preview)

1. 1

   Combine black-eyed peas and half of the turmeric in a medium saucepan; heat thoroughly, mash and set aside.

2. 2

   Simmer eggplant with water, remaining half of turmeric and salt in a large saucepan until tender, about 10 minutes.

3. 3

   Stir in black-eyed peas.

4. 4

   Add coconut, green chile peppers and cumin; mix well.

5. 5

   Heat oil in a skillet and add red chile peppers, bay leaves and mustard seed.

6. 6

   When mustard seeds stop cracking, add eggplant mixture.

7. 7

   Stir in lemon juice, coriander seeds and salt; mix well.

8. 8

   Serve garnished with cilantro and with Basmati rice.