Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           split chickpeas or moong dahl
   1 1/2  cups          water
   1      pinch         salt
     1/8  teaspoon      turmeric
   4      medium        eggplants
   2      cups          water
   1      pinch         salt
     1/8  teaspoon      turmeric
   1      cup           freshly grated coconut
     1/2  teaspoon      cumin seed
   3                    green chilies -- optional
   2      tablespoons   vegetable oil
   1      teaspoon      mustard seed
   3                    bay leaves
   3                    red chilies -- optional
   1      tablespoon    lemon juice
   1      pinch         salt
   2      tablespoons   chopped coriander leaves

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.