Ingredients

1/2 C.(s) split chickpeas or mong dahl
1 1/2 C.(s) water
1 pinch salt
1/8 tsp. turmeric
4 eggplants, medium
2 C.(s) water
1 pinch salt
1/8 tsp. turmeric
1 C.(s) coconut, fresh and grated
1/2 tsp. cumin seed
3 green chilies (optional)
2 Tbsp. vegetable oil
1 tsp. mustard seed
3 bay leaves
3 red chilies (optional)
1 Tbsp. lemon juice
1 pinch salt
2 Tbsp. coriander leaves fresh/chopped

Cooking Instructions

Boil chickpeas or moong dahl in 1 1/2 C. 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 C. 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 Tbls. 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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