Eggplant Kottu (Eggplant and Chickpeas (Or Moong Beans)

1. Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 ts turmeric until done.
2. Then mash them well.
3. Slice the eggplants lengthwise.
4. Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 1/8 ts turmeric.
5. When eggplants are tender, add mashed chickpeas/moong dahl.
6. Grindi the coconut, cumin seed and green chilies together.
7. Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies.
8. When mustard seeds stop cracking, add this mixture to the eggplants.
9. Add lemon juice.
10. Stiri a few times.
11. Add salt to taste and sprinkle with coriander leaves.