Recipes / Eggplant & Chickpeas Masala

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.