#chickpeacurry #eggplantcurry #sabzirecipe

Chickpea Eggplant Curry

Servings - 2 - 3

INGREDIENTS
Soaked chickpeas - 300 grams
Water - 700 milliliters
Salt - 1 teaspoon
Bay leaf - 1
Tea bag - 1
Cloves - 4 pods
Black cardamom - 1 pod
Eggplant - 400 grams
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 tablespoon
Oil - 2 tablespoons
Oil - 40 milliliters
Dry red chili - 2
Cumin - 1 teaspoon
Garlic - 2 tablespoons
Onions - 130 grams
Tomato - 140 grams
Green chili - 2 tablespoons
Coriander - 1 1/2 tablespoons
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon

PREPARATION
1. Take a pressure cooker, add 300 grams soaked chickpeas, 700 milliliters water, 1 teaspoon salt, 1 bay leaf, 1 tea bag, 4 pods cloves, 1 pod black cardamom and cover it with lid.
2. Cook till you hear 4 whistles.
3. Remove it from heat.
4. In a mixing bowl, add 400 grams eggplant, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 2 tablespoons oil and mix all the ingredients well.
5. Place it on a baking tray and spread it evenly.
6. Preheat the oven to 350°F/180°C. Bake for 20 minutes.
7. Remove it from oven and keep aside.
8. Heat 40 milliliters oil in a skillet, add 2 dry red chili, 1 teaspoon cumin, 2 tablespoons garlic and stir for 1 - 2 minutes.
9. Then, add 130 grams onions and fry till translucent.
10. Now, add 140 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.
11. Cook for 3 - 5 minutes on medium heat.
12. Add 1 1/2 tablespoons coriander, 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat and transfer this into a blender.
15. Blend it into a smooth puree.
16. Transfer this puree into a skillet and give it a nice stir.
17. Then, add the cooked chickpeas and mix it well.
18. Now, add the baked eggplant and mix it again.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot.

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