Eggplant Kottu

• 1/2 cup chickpeas (garbanzo beans)
• 1 1/2 cups water
• 1 pinch salt
• 18 teaspoon turmeric
• 4 each eggplant medium
• 2 cups water
• 1 pinch salt
• 18 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.

chickpeas, water, salt, turmeric, eggplant medium, water, salt, turmeric, coconut, cumin seeds, vegetable oil, mustard seeds, bay leaves, red chili peppers, lemon juice, salt, cilantro

Taken from recipeland.com/recipe/v/eggplant-kottu-43412 (may not work)