Chickpeas or channa are a great source of protein for vegetarians and is also common in my household. In this version of the curry, I have tried to combine with eggplant which provides a contrast in the texture.
Serves up to 3-4 people
Preparation time: 40 minutes
Ingredients:
1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves
1 tbsp of olive oil
1/2 tsp of fennel seeds
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add turmeric, red chilly powder, cumin powder and salt.
4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%.
5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves.
6.Bring it to boil. Serve with rice/ roti.
Serves up to 3-4 people
Preparation time: 40 minutes
Ingredients:
1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves
1 tbsp of olive oil
1/2 tsp of fennel seeds
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
6.Bring it to boil. Serve with rice/ roti.
