Archana's Kitchen

Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds

June 10, 2024

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Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds - Recipe image with step-by-step cooking instructions
Time:Prep: 6h 40m|Cook: 40 M|Total: 7h 20min
Makes:4 Servings
Cuisine:Indian

Roasted Eggplant and Chickpea Curry Recipe is a flavorful dish made in a coconut milk curry. The distinct flavors of curry leaf, turmeric, coriander along with garam masala leave a delectable taste to the palate. Serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds along with Indian Breads and rice for lunch/dinner.

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Ingredients

    1 cup Kabuli Chana (White Chickpeas), soaked overnight and cooked
    1 Brinjal (Baingan / Eggplant), cut into wedges
    100 ml Coconut milk
    2 Tomatoes, quartered
    1 Onion, finely chopped
    2 Dry Red Chillies
    5 Curry leaves, roughly torn
    1/2 teaspoon Turmeric powder (Haldi)
    1/2 teaspoon Garam masala powder
    1 teaspoon Coriander Powder (Dhania)
    1/2 Red Chilli powder
    3 teaspoons Oil
    Salt, to taste

Instructions for Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds

    1

    To prepare Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds, heat a tablespoon of oil in a heavy bottomed pan; add in cut eggplant wedges, with a little salt and roast on medium heat until the eggplant is tender. Transfer the roasted eggplant from the pan to a bowl.

    2

    In the same pan add in a teaspoon of oil. Once the oil is heated up; add in the mustard seeds and curry leaves. Allow it to crackle. Next stir in the chopped onions, dry red chillies and sauté until the onions are soft and tender.

    3

    Add in the turmeric powder, salt, coriander powder, garam masala powder and very little of the coconut milk and sauté until all the ingredients are come together.

    4

    At this stage add in the cooked chickpeas and tomatoes and simmer for about 10 minutes. Finally stir in the coconut milk and the roasted eggplant and simmer for another 5 minutes until you see a rich color come through the chickpeas.

    5

    Turn off the heat and serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds with hot steamed rice or Indian Breads.



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