Yield: 4 Servings
|½ cup||Split chickpeas or mong dahl|
|4 eaches||Eggplants, medium|
|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|
|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.