|
Ingredients
|
Quantity
|
|
Split chickpeas or moong daal
|
½ cup
|
|
Water
|
1 ½ cups
|
|
Salt
|
1 pinch
|
|
Turmeric
|
1/8 tsp
|
|
Eggplants – medium
|
4
|
|
Water
|
2 cups
|
|
Salt
|
1 pinch
|
|
Turmeric
|
1/8 tsp
|
|
Coconut – fresh and grated
|
1 cup
|
|
Cumin seeds
|
½ tsp
|
|
Green chillies (optional)
|
3
|
|
Vegetable oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Bay leaves
|
3
|
|
Red chillies (optional)
|
3
|
|
Lemon juice
|
1 tbsp
|
|
Salt
|
1 pinch
|
|
Coriander leaves – fresh – chopped
|
2 tbsp
|
Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of
salt and 1/8 tsp 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 tsp turmeric. When eggplants
are tender, add mashed chickpeas/moong dahl.
Grind the coconut, cumin seed and green chillies together.
