1/2 c Split chickpeas or mong dahl
1 1/2 c Water
1 pn Salt
1/8 ts Turmeric
4 ea Eggplants, medium
2 c Water
1 pn Salt
1/8 ts Turmeric
1 c Coconut, fresh and grated
1/2 ts Cumin seed
3 ea Green chilies (optional)
2 tb Vegetable oil
1 ts Mustard seed
3 ea Bay leaves
3 ea Red chilies (optional)
1 tb Lemon juice
1 pn Salt
2 tb Coriander leaves-fresh/chopd
Boil chickpeasd or moong dahl in 1 1/2 cups 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 cups 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 tb 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.