Lentil Fritters in Eggplant, Sweet Potato Coconut Stew - Inspired Bengali Chapor Ghonto

Fritters:

• 1 cup moong dal petite (oval yellow lentils) or red lentils (masoor dal)
• 1/2 tsp salt
• 1/4 tsp Turmeric
• 1/2 green chile optional
• 1/2 inch ginger
• 1/4 cup corn

Stew:

• 1/2 tsp oil
• 1 tsp or more paach phoron or use 1/4 tsp each of fennel seeds, cumin seeds, mustard seeds, nigella seeds and 1/8 tsp fenugreek seeds
• 1 bay leaf
• 1 dried red chile or use pepper flakes to taste
• 1 medium eggplant cubed small (or use other veggies like cauliflower, zucchini, broccoli)
• 1 small sweet potato cubed small or 1 cup (I used frozen sweet potato medly with purple, orange and yellow)
• 1 large carrot chopped or other veggies
• 1/2 tsp Turmeric
• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp shredded coconut
• cayenne or black pepper to taste lemon juice to taste
• coconut for garnish minced ginger and sliced green chile for garnish