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Ingredientes
- 1/2 c. Split chickpeas or possibly mong dahl
- 1 1/2 c. Water
- 1 pch Salt
- 1/8 tsp Turmeric
- 4 x Eggplants, medium
- 2 c. Water
- 1 pch Salt
- 1/8 tsp Turmeric
- 1 c. Coconut, fresh and grated
- 1/2 tsp Cumin seed
- 3 x Green chilies (optional)
- 2 Tbsp. Vegetable oil
- 1 tsp Mustard seed
- 3 x Bay leaves
- 3 x Red chilies (optional)
- 1 Tbsp. Lemon juice
- 1 pch Salt
- 2 Tbsp. Coriander leaves-fresh/chopd
Direcciones
- Boil chickpeasd or possibly moong dahl in 1 1/2 c. water with a healthy pinch of salt and 1/8 ts turmeric till done. Then mash them well.
- Slice the eggplants lengthwise. Boil them in a large saucepan filledwith 2 c. water, a healthy pinch of salt and 1/8 ts turmeric. When eggplants are tender, add in 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 in mustard seed, bayleaves and red chilies. When mustard seeds stop cracking, add in this mix to the eggplants. Add in lemon juice. Stir a few times. Add in salt to taste and sprinkle with coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 652g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 102 | 47% |
| Total Fat 11.84g | 15% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 1108mg | 32% |
| Total Carbs 29.59g | 8% |
| Dietary Fiber 15.5g | 52% |
| Sugars 12.04g | 8% |
| Protein 5.67g | 9% |
