Spicy tomatoes & eggplant with chickpeas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Oil |
| 1 | each | Onion, diced |
| 1 | teaspoon | Ginger pulp |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Garlic pulp |
| 1 | teaspoon | Garam masala |
| 1½ | teaspoon | Coriander |
| 1 | teaspoon | Chili powder |
| 14 | ounces | Canned tomatoes |
| 1 | small | Eggplant, diced |
| 1 | each | Orange bell pepper, diced |
| 7 | ounces | Chickpeas, cooked |
| 1 | teaspoon | Salt |
Directions
Heat oil in a karahi or wok, add the onion & saute until golden-brown.
Lower the heat & stir in the ginger, turmeric, garlic, garam masala, coriander & chili powder.
Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas & salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.
Shehzad Husain, "Vegetarian Indian Cookery"
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