Recipe - Eggplant Kottu (Eggplant And Chickpeas (Or Moong Beans)

One half cup Split chickpeas or mong dahl
1 One half cup Water
1 pn Salt
1/8 teaspoon Turmeric
4 Eggplants, medium
2 cup Water
1 pn Salt
1/8 teaspoon Turmeric
1 cup Coconut, fresh and grated
One half teaspoon Cumin seed
3 Green chilies (optional)
2 tablespoon Vegetable oil
1 teaspoon Mustard seed
3 Bay leaves
3 Red chilies (optional)
1 tablespoon Lemon juice
1 pn Salt
2 tablespoon Coriander leavesfresh/chopd

Boil chickpeasd or moong dahl in 1 One half cups water with a pinch of salt and
1/8 teaspoon 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 teaspoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip