Brinjal, Side Dish

Brinjal and Chickpea Curry


Brinjal and Chickpea Curry
Brinjals – 2 to 3, chopped
Chickpeas – 400 gms, canned, drained and rinsed
Olive Oil – 2 tblsp
Onion – 1, chopped
Garlic – 2 tsp, chopped
Red Chillies – 2, deseeded, chopped
Garam Masala Powder – 2 tsp
Coriander Powder – 2 tsp
Cumin Powder – 2 tsp
Turmeric Powder – 1 tsp
Cinnamon – 1 one inch stick
Star Anise – 2
Thin Coconut Milk – 400 ml
Tomatoes – 400 gms, peeled, chopped
Coriander Leaves – handful, chopped
Salt as per taste
Black Pepper Powder as per taste

1. Heat oil in a pan over moderate flame.
2. Fry the onions, garlic, ginger and red chillies till onion is soft.
3. Add all the powdered spices, star anise and fry for a minute.
4. Add the chopped brinjals, coconut milk, tomatoes and chickpeas.
5. Cover the pan with a lid and let it simmer for 30 minutes.
6. Cook till it is thick and saucy.
7. Add salt and pepper powder.
8. Garnish with coriander leaves.
9. Serve hot with rice.

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