Eggplant Kottu (Eggplant And Chickpeas (Or Moong B
Ingredients
1/2 C.(s) split chickpeas or mong dahl
1 1/2 C.(s) water
1 pinch salt
1/8 tsp. turmeric
4 eggplants, medium
2 C.(s) water
1 pinch salt
1/8 tsp. turmeric
1 C.(s) coconut, fresh and grated
1/2 tsp. cumin seed
3 green chilies (optional)
2 Tbsp. vegetable oil
1 tsp. mustard seed
3 bay leaves
3 red chilies (optional)
1 Tbsp. lemon juice
1 pinch salt
2 Tbsp. coriander leaves fresh/chopped
Cooking Instructions
Boil chickpeas or moong dahl in 1 1/2 C. 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 C. 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 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)