Eggplant chickpeas curry/ Baigan channa masala/ kathrikai kadalai kuzhambu

  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.

kathrikai puthina curry/Minty Eggplant curry/Pudina baigan subzi

   I tried this recipe with Thai eggplant which are round green eggplant. It takes long time to cook as they are firm but do not overcook the vegetable as it will become mushy. 

Serves up to 2-3 people
Preparation time:35 minutes

Ingredients:

500 grams of green brinjal/ eggplant
pinch of turmeric
1 chopped onion
3 green chillies
3 cloves of garlic
1 inch of ginger
1 tbsp of coriander seeds
1 tsp of poppy seeds 
1 tbsp of toasted cashew nuts 

handful of coriander leaves
handful of mint leaves
1 tbsp of butter
oil as required
salt as required

Preparation:

1. Add 1 tsp of oil to the pan, then add onion, green chillies, garlic, ginger, coriander seeds and poppy seeds. Saute for 3 minutes. As the nice aroma comes, add the coriander and mint leaves. Saute for a minute and allow them to cool.

2.Grind the above ingredients along with cashew nuts and salt. Cut the brinjal in to 4 pieces. Cook them separately with turmeric and salt along with 1/4 cup of water.

3.Once the vegetable is cooked, add the ground paste. Add the butter and cook in low flame for 15 minutes. Close the lid. Serve with jeera rice/ roti.