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Aubergine Kottu

Features

Vegetable dish, can be served as side dish or main dish

Ingredients  (Click here for measurement conversion)

Split chickpeas or red lentils – 0.5 cup

Water – 3.5 cups

Salt - 2 pinches

Turmeric powder - ¼ teaspoon

Aubergines - 4, medium

Coconut - 1 cup, fresh and grated

Cumin seed – 0.5 teaspoon

Green chillies – 3, optional

Vegetable oil - 2 Tablespoons

Mustard seed - 1 teaspoon

Bay leaves - 3

Lemon juice - 1 Tablespoon

Coriander leaves - 2 Tablespoons, chopped

Method

• Boil lentils in 1.

• 5 water with a pinch of salt and half turmeric until done.

• Then mash them well.

• Slice the aubergines lengthwise.

• Boil them in a large saucepan filled with 2 cups water, a pinch of salt and remaining turmeric.

• When aubergines are tender, add mashed lentils.

• Grind the coconut, cumin seeds and green chillies together.

• Heat 1 Tablespoon of the vegetable oil in a skillet and add mustard seeds, bay leaves and red chillies.

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

• Add lemon juice.

• Stir a few times.

• Add salt to taste and garnish with coriander leaves.

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