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Eggplant kottu (eggplant & chickpeas (or moon

Yield: 4 Servings

Ingredients:

• 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 ts Mustard seed
• 3 Bay leaves
• 3 Red chilies (optional)
• 1 tb Lemon juice
• 1 pn Salt
• 2 tb Coriander leaves-fresh/chopd

Instructions:

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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