---------- Recipe via Meal-Master (tm) v7.07
  Categories: Indian, Vegan, Vegetarian, Main dish
    Servings:  4
     1/2 c  Split chickpeas or mong dahl      1/2 ts Cumin seed
   1 1/2 c  Water                               3 ea Green chilies (optional)
       1 pn Salt                                2 tb Vegetable oil
     1/8 ts Turmeric                            1 ts Mustard seed
       4 ea Eggplants, medium                   3 ea Bay leaves
       2 c  Water                               3 ea Red chilies (optional)
       1 pn Salt                                1 tb Lemon juice
     1/8 ts Turmeric                            1 pn Salt
 	    1 c  Coconut, fresh and grated	     2 tb Coriander
   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.