Eggplant Kottu (Eggplant And Chickpeas)
2013-03-06 17:48:48
Serves 6
Eggplant, Chickpeas, Coconut, and green chilies.
Prep Time
30 min
Nutrition Facts
Serving Size
589g
Servings
6
Amount Per Serving
Calories 289
Calories from Fat 104
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 140mg
6%
Total Carbohydrates 43g
14%
Dietary Fiber 17g
67%
Sugars 19g
Protein 8g
Vitamin A
12%
Vitamin C
161%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 c Split chickpeas or mong dahl
- 1 1/2 c Water
- 1 pn Salt
- 1/8 ts Turmeric
- 4 ea Eggplants, medium
- 2 c Water
- 1 pn Salt
- 1/8 ts Turmeric
- 1 c Coconut, fresh and grated
- 1/2 ts Cumin seed
- 3 ea Green chilies (optional)
- 2 tb Vegetable oil
- 1 ts Mustard seed
- 3 ea Bay leaves
- 3 ea Red chilies (optional)
- 1 tb Lemon juice
- 1 pn Salt
- 2 tb Coriander leaves-fresh/chopped
Instructions
- Boil chickpeas 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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