Eggplant Kottu

Ingredients

100 gr split chickpeas
850 ml water
1 gr salt
1 gr turmeric
4 eggplants
80 gr coconut
1 gr cumin seed
3 green chilies
30 ml vegetable oil
5 ml mustard seed
3 bay leaves
3 chilies
16 ml lemon juice
28 gr coriander leaves
1 ml water with a of salt
1 gr turmeric until done
1 ml water
1 gr turmeri when eggplants are

Instructions

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.