Ingredients
- 4 eggplants
- 3 chilies (red)
- 3 green chilies
- 3 bay leaves
- 3 1/2 c water
- 1/2 c split chickpeas
- 1 c coconut
- 2 tb coriander leaves (fresh)
- 2 tb vegetable oil
- 1 tb lemon juice
- 1 ts mustard seed
- 1/2 ts cumin seed
- 1/8 ts turmeric until done
- 2 pinch water
- 1/4 ts turmeric
- 3 pn salt
- 1 1/2 pinch water with a of salt
- 1/8 ts turmeri 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.
