← All recipes

Eggplant Kottu (Eggplant & Chickpeas (Or Moon

This Eggplant Kottu (Eggplant & Chickpeas (Or Moon recipe uses Water, Vegetable Oil, Lemon Juice, and Turmeric When Eggplants Are Tender Add. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 2 cup
• 2 tbsp
• 1 tbsp
• 1/8 tsp

Method (preview)

1. 1

   Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 ts turmeric until done.

2. 2

   Then mash them well.

3. 3

   Slice the eggplants lengthwise.

4. 4

   Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 1/8 ts turmeric.

5. 5

   When eggplants are tender, add mashed chickpeas/moong dahl.

6. 6

   Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies.

7. 7

   When mustard seeds stop cracking, add this mixture to the eggplants.

8. 8

   Add lemon juice.

9. 9

   Stir a few times.

10. 10

    Add salt to taste and sprinkle with coriander leaves.