Oil is tempered with typical South Indian spices. Eggplant is chopped into chunks and added to the tempered oil. It is then cooked along with garbanzo and spices till very soft. Serve eggplant with chickpeas over plain steamed rice or with roti or chapati.
Makes: around 2 Servings of Eggplant with Chickpeas.
Baby Eggplant 5
Boiled Chickpeas 2 Tbsps
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste
Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and chana dal turns golden brown, add chopped eggplant and salt.
Stir for few seconds, add red chile powder and quarter cup of water.
Cook covered on low flame till eggplant is soft.
Stir in cooked chickpeas and cook covered for few more mintues till eggplant is very soft.
Serve eggplant with chickpeas over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.
Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Variations: You can also add a pinch of garam masala along with chickpeas to make the curry hot.
Other Names: Eggplant with Chickpeas, Vankaya Senagalu Mudda Kura.