Recipes / Eggplant & Chickpeas Masala

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Eggplant & Chickpeas Masala

4

  • SERVING SIZE: 6

Ingredients
  • As Needed Olive Oil
  • 1 1/2 teaspoons Mustard
  • 1 each Large Onion, Chopped
  • 3 each Green Chilies
  • 2 cups Furmano's Chick Peas
  • 1 pound Eggplant
  • 1 tablespoon Red Chili Powder
  • 3/4 teaspoon Turmeric Powder
  • 1 1/2 teaspoons Garam Masala Powder
  • 1 1/2 teaspoons Coriander Powder
  • 1 1/2 teaspoons Ginger Garlic Paste
  • As Needed Salt
Preparation
  1. In a nonstick frying pan, heat oil and mustard.
  2. Heat until mustard starts to bubble.
  3. Add onion and green chilies; saute until brown.
  4. Add chick peas and eggplant. Close lid and boil for 4 minutes.
  5. Add all the powders, the ginger garlic paste and salt.
  6. Boil again until oil separates from the curry powder.