Baigan Aur Channa Masala | Eggplant and Chickpeas Curry
This recipe outcome of my mood swings. I started with making one thing, continue making another and the end product with something else. I do such things so often now a days that I started to think something is wrong with me, does this happen to you too? But then I like to try different combination and experiment and so far everything has been successful. Softness of eggplant and crunches of chickpeas is perfectly blended with spices making it a special dish and yet simple to make and it has been one of the regular in my list now. You don’t have to think too much, just go ahead and try this am sure you will like this too.
Eggplant/Baigan – 1 Large
Chickpeas – 1/2 Cups
Onion – 1 medium
Tomato – 1 small
Garlic – 1 tsp chopped
Green Chillies - 2
Oil – 1 tbsp
Bay Leaf – 1
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Dry Mango Powder/Amchur – 1/4 tsp
Kasoori Methi(dry fenugreek leaves) – 1 tsp [crushed between palms]
Salt – To taste
Water – 1 cup
1. Soak chickpeas over night and pressure cook for 2 whistles with enough water (around 2 cups) and little salt.
2. Chop onion, garlic, green chillies and tomato in chucks. Cut eggplant in bite size pieces and immerse in water until ready to use.
3. In a pan or wok heat 1 tsp of oil, sauté onion, garlic and green chillies until onion becomes transparent, transfer to mixer jar or blender and allow to cool. Once cool enough to grind, add little water and make a smooth paste.
4. In the same pan add remaining oil, add bay leaf and sauté for 30 seconds. In medium to slow flame now add prepared paste and fry until paste starts to leave pan edges. Now add red chilli, coriander seeds and turmeric powders and sauté for 2 more minutes.
5. Meanwhile we can grind the tomato and keep aside, don’t add any water.
6. Add puree tomato, mix well and cook for a minute. Add brinjal/eggplant pieces and cook for 2 minutes or until brinjal starts to change colour.
7. Add one cup of water or use the boiled chickpeas water, boiled chickpeas, crushed kasoori methi, salt, amchur and bring it good boil, slow flame and simmer for 5 minutes or until gravy become thick and brinjal cooked well but not mashy.
Goes well with plain rice, any pulav or roti/paratha. We had it with Peas Pulav.
Have a nice day ~~