Chickpea Eggplant Curry (#vegan)

The garbanzo bean (Chickpeas) is a legume that I really love. It tastes awesome in whatever form it is made, be it the world famous Falafel, or the Espinacas con Garbanzos and to our very own South Indian Sundal 😃. It is very versatile and goes well with any veggies. Today I tried the combination of Chickpeas with Eggplant (brinjal) and it really tasted good. And the addition of Coconut milk is an added kick. It was so good.

Ingredients:

Chickpeas 1 cup

Brinjal 1 big or 3 small

Coconut milk 1/4 cup

Onion 1

Garlic 3 pods

Ginger 1 inch

Salt to taste

Turmeric powder a pinch

Green Chilli 1

Mustard Seeds 1 tsp

Cumin Seeds 1/2 tsp

Sesame Oil

Coriander leaves few

To grind:

Cumin Seeds 1 tsp

Red Chilli 1 or 2

Pepper 1 tsp

Coriander Seeds 1 tsp

Method:

• Soak Chickpeas overnight, the next day drain the water. Pressure cook for 4 whistles. Keep them aside.

• Heat oil in a pan. Add mustard seeds, cumin seeds, ginger, garlic, green chilli & coriander leaves. When the seeds splutter, add chopped onions, salt and turmeric powder. Saute until translucent.

• Add the chopped brinjals. Sprinkle some water. Cover and cook until the brinjals turn soft.

• Next grind the ingredients given under "To grind" into a fine powder. Add the powder to the brinjals. Mix well.

• Add the pressure cooked Chickpeas along with coconut milk. Mix everything well. Simmer for 5 minutes. Switch off the flame. Serve along with hot rice.