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| 1/2 Tasse | Split chickpeas or mong dahl |
| 1 1/2 Tasse | water |
| 1 Prise | salt |
| 1/8 Teelöffel | turmeric |
| 4 | Eggplants, medium |
| 2 Tasse | water |
| 1 Prise | salt |
| 1/8 Teelöffel | turmeric |
| 1 Tasse | Coconut, fresh and grated |
| 1/2 Teelöffel | Cumin seed |
| 3 | Green chilies (optional) |
| 2 Esslöffel | vegetable oil |
| 1 Teelöffel | Mustard seed |
| 3 | bay leaves |
| 3 | Red chilies (optional) |
| 1 Esslöffel | lemon juice |
| 1 Prise | salt |
| 2 Esslöffel | Coriander leaves freshly chopped |
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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.
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