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Eggplant-chickpea curry

Eggplant-chickpea curry

    

Eggplant sauce with chickpeas Baingan chana (chole) masala is a popular Indian dish with a spicy taste. You can change the amount of spices or add them as you like.

Cook

No. of servings

4

Ready in

25 min.

Difficulty

medium

 

 

1. 

red onion 2.75 oz (80 g)  garlic 2 cloves  ginger-root 0.25 oz (8 g)  sterilized tomatoes 8.75 oz (250 g)  sesame oil 3 tbsp  ground Roman caraway spice - jeera 0.25 tsp  fennel seeds spice 0.25 tsp

Peel the onion and chop finely. Clean the garlic and ginger, grate both. Wash and cut fresh tomatoes (mash the sterilized). Heat the oil in a pan and add caraway and fennel. As soon as they burst and smell the oil ...

2. 

... add onion and fry.

3. 

Add garlic and ginger to the onion. Fry for a while with the onion.

4. 

water 3.25 tbsp (50 ml)

Add tomatoes, warm up and put in a blender. Add water and mix to a paste.

5. 

spice turmeric 1 tsp  chilli pepper 0.5 tsp  ground coriander spice  0.5 tsp

Return the paste to the pan and add the spices.Mix and after boiling ...

6. 

eggplant 12.25 oz (350 g)

... add eggplant cutted into small cubes.

7. 

water 10 tbsp (150 ml)  imalayan salt 1 tsp

Add water, salt and simmer for 15 minutes under the cover.

8. 

sterilized chickpeas 8.75 oz (250 g)

Add chickpeas (drained) to the eggplant and cook.

9. 

coconut milk 6.75 tbsp (100 ml)

Add coconut milk ...

10. 

... and serve. Traditionally it is recommended to serve with rice, tasty yogurt raita or some salad.

Bon appetit!

chilli pepper0.5tsp½teaspoon
coconut milk6.75tbsp100milliliters
eggplant12.25oz350grams
fennel seeds spice0.25tsp¼teaspoon
garlic2cloves2cloves
ginger-root0.25oz8grams
ground Roman caraway spice - jeera0.25tsp¼teaspoon
ground coriander spice 0.5tsp½teaspoon
imalayan salt1tsp1teaspoon
red onion2.75oz80grams
sesame oil3tbsp3tablespoon
spice turmeric1tsp1teaspoon
sterilized chickpeas8.75oz250grams
sterilized tomatoes8.75oz250grams
water¾cup200milliliters

 

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