1/2 c Split chickpeas or mong dahl

1 1/2 c Water

1 pn Salt

1/8 ts Turmeric

4 ea Eggplants, medium

2 c Water

1 pn Salt

1/8 ts Turmeric

1 c Coconut, fresh and grated

1/2 ts Cumin seed

3 ea Green chilies (optional)

2 tb Vegetable oil

1 ts Mustard seed

3 ea Bay leaves

3 ea Red chilies (optional)

1 tb Lemon juice

1 pn Salt

2 tb Coriander leaves fresh/chopd

Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 ts 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 ts turmeric. 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.