Eggplant Kottu

Directions

Boil chickpeas in 1½ cups water with a pinch of salt and ⅛ teaspoons 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 ⅛ teaspoons turmeric.

When eggplants are tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chilies together.

Heat 1 tablespoon 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.