Preparation:
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 chilies together.
Heat 1 tsp. 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. |
