Ingredients
- 4 eggplants
- 3 chilies (red)
- 3 green chilies
- 3 bay leaves
- 850 ml water
- 100 gr split chickpeas
- 80 gr coconut
- 28 gr coriander leaves (fresh)
- 30 ml vegetable oil
- 16 ml lemon juice
- 5 ml mustard seed
- 1 gr cumin seed
- 1 gr turmeric until done
- 1 ml water
- 1 gr turmeric
- 1 gr salt
- 1 ml water with a of salt
- 1 gr 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.
