Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

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

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