Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Split chickpeas or mong dahl |
1½ cup | Water |
1 pinch | Salt |
⅛ teaspoon | Turmeric |
4 eaches | Eggplants, medium |
2 cups | Water |
1 pinch | Salt |
⅛ teaspoon | Turmeric |
1 cup | Coconut, fresh and grated |
½ teaspoon | Cumin seed |
3 eaches | Green chilies (optional) |
2 tablespoons | Vegetable oil |
1 teaspoon | Mustard seed |
3 eaches | Bay leaves |
3 eaches | Red chilies (optional) |
1 tablespoon | Lemon juice |
1 pinch | Salt |
2 tablespoons | Coriander leaves-fresh/chopd |
Boil chickpeasd or moong dahl in 1½ cups water with a pinch of salt and ⅛ 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 ⅛ 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.