Serve with rice or flatbread
Ingredients #
| 250 grams | brinjal (eggplant), chopped |
| 2 tbsp | oil |
| 1/4 tsp | mustard seeds |
| 1/2 tsp | cumin seeds |
| 1 sprig | curry leaves |
| 1 cup | onions, chopped finely |
| 1 | green chili, chopped |
| 1 cup | tomato, chopped or pureed |
| 1 can | (15 ounce) chana (chickpeas), slightly drained |
| 2 tsp | coconut sugar |
| 1 tsp | ginger garlic paste |
| 1 tsp | red chili powder |
| 1/8 tsp | tumeric |
| 1/3 tsp | salt |
| 1 tsp | garam masala |
| 2 tbsp | coriander leaves |
Method #
- Heat oil in pan, add mustard and cumin seeds
- Add curry leaves and fry for a minute
- Add onions and green chili. Saute until they turn golden
- Add ginger garlic paste and fry for about a minute
- Add brinjal and saute for a few minutes
- Add tomatoes and fry for a few minutes
- Add chili powder, turmeric and garam masala
- Add chana and about 1/2 cup of liquid from the can. Cover and cook until brinjals turn soft and tender
- Simmer until masala becomes thick, taste and add more salt, chili powder, or garam masala as needed
- Optional, add thick coconut milk and simmer for a minute for a gravy curry