| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Indian | Indian, Vegan, Vegetarian, Main dish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Split chickpeas or mong dahl |
| 1 1/2 | c | Water |
| 1 | pn | Salt |
| 1/8 | ts | Turmeric |
| 4 | Eggplants, medium | |
| 2 | c | Water |
| 1 | pn | Salt |
| 1/8 | ts | Turmeric |
| 1 | c | Coconut, fresh and grated |
| 1/2 | ts | Cumin seed |
| 3 | Green chilies (optional) | |
| 2 | tb | Vegetable oil |
| 1 | ts | Mustard seed |
| 3 | Bay leaves | |
| 3 | Red chilies (optional) | |
| 1 | tb | Lemon juice |
| 1 | pn | Salt |
| 2 | tb | Coriander leaves-fresh/chopd |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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