Eggplant Kottu Recipe

Name: Eggplant Kottu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chickpeas (garbanzo beans); 1 1/2 cups water; 1 pinch salt; ⅛ teaspoon turmeric; 4 each eggplant medium; 2 cups water; 1 pinch salt; ⅛ teaspoon turmeric; 1 cup coconut fresh and grated; 1/2 teaspoon cumin seeds; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 3 each bay leaves; 3 each red chili peppers; 1 tablespoon lemon juice; 1 pinch salt; 2 tablespoons cilantro

Servings: persons

1/2 cup chickpeas (garbanzo beans)
1 1/2 cups water
1 pinch salt
⅛ teaspoon turmeric
4 each eggplant medium
2 cups water
1 pinch salt
⅛ teaspoon turmeric
1 cup coconut fresh and grated
1/2 teaspoon cumin seeds
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 each bay leaves
3 each red chili peppers
1 tablespoon lemon juice
1 pinch salt
2 tablespoons cilantro

1
Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 18 teaspoons turmeric until done.
2
Then mash them well.
3
Slice the eggplants lengthwise.
4
Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 18 teaspoons turmeric.
5
When eggplants are tender, add mashed chickpeas/moong dahl.
6
Grind the coconut, cumin seed and green chilies together.
7
Heat 1 tablespoon of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies.
8
When mustard seeds stop cracking, add this mixture to the eggplants.
9
Add lemon juice.
10
Stir a few times.
11
Add salt to taste and sprinkle with coriander leaves.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup chickpeas (garbanzo beans), 1 1/2 cups water, 1 pinch salt, ⅛ teaspoon turmeric, and more.

Yes, Eggplant Kottu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Kottu

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