---------- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Kottu (Eggplant And Chickpeas Or Moong Beans)
 Categories: Indian, Vegan, Vegetarian, Main dish
   Servings: 4
 
    1/2 c  Split chickpeas or mong dahl
  1 1/2 c  Water
      1 pn Salt
    1/8 ts Turmeric
      4 md Eggplants
      2 c  Water
      1 pn Salt
    1/8 ts Turmeric
      1 c  Fresh coconut; 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 Fresh coriander leaves;
           - chopped
 
  Boil chickpeas 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 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.
 
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