1/2 cup Split chickpeas or mong dahl
1 1/2 cup Water
1 pinch Salt
1/8 tsp Turmeric
4 Eggplants, medium
2 cup Water
1 pinch Salt
1/8 tsp Turmeric
1 cup Coconut, fresh and grated
1/2 tsp Cumin seed
3 Green chilies (optional)
2 tbsp Vegetable oil
1 tsp Mustard seed
3 Bay leaves
3 Red chilies (optional)
1 tbsp Lemon juice
1 pinch Salt
2 tbsp 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
|
|
