Aubergine Kottu (Aubergine And Chickpeas (Or Moong Beans) Recipe

• 1/2 c. Split chickpeas or possibly mong dahl
• 1 1/2 c. Water
• 1 pch Salt
• 1/8 tsp Turmeric
• 4 x Aubergines, medium
• 2 c. Water
• 1 pch Salt
• 1/8 tsp Turmeric
• 1 c. Coconut, fresh and grated
• 1/2 tsp Cumin seed
• 3 x Green chilies (optional)
• 2 Tbsp. Vegetable oil
• 1 tsp Mustard seed
• 3 x Bay leaves
• 3 x Red chilies (optional)
• 1 Tbsp. Lemon juice
• 1 pch Salt
• 2 Tbsp. Coriander leaves-fresh/chopd

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

chickpeas, water, salt, turmeric, water, salt, turmeric, coconut, cumin, green chilies, vegetable oil, bay leaves, red chilies, lemon juice, salt, coriander leavesfresh

Taken from cookeatshare.com/recipes/aubergine-kottu-aubergine-and-chickpeas-or-moong-beans-71548 (may not work)