Black Chickpea, Eggplant and Potato Curry a la Chanchala

Name: How to cook Black Chickpea, Eggplant and Potato Curry a la Chanchala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Myles Levin

Black Chickpea, Eggplant and Potato Curry a la Chanchala

Ingredient

Food ration :

6 servings

Cooking time :

60 minutes

3 cups

large purple eggplant (or 2 Japanese)

2 cups

Cooking instructions

* Step 1

In a frying pan, add the oil, once hot, add the onion roughly chopped. Fry for 30 seconds and then add the tomatoes, chillies, cinnamon, cloves, ginger and garlic. Fry for 2-3 minutes. Cool down this mixture and grind it with the coriander power and 1-1.5 tablespoons of the cooked chana into a smooth paste. Set aside

* Step 2

Peel and cube potatoes and eggplant.

* Step 3

Boil cubed potatoes until tender then set aside.

* Step 4

Boil cubed eggplant with some salt until tender then drain and set aside.

* Step 5

Combine eggplant, cooked chickpeas, potatoes, the spice mixture, coconut milk, salt and add some water to make it like a medium consistency soup. Make sure it's not too thick. Let it simmer on low heat for about 15 minutes. Check for salt and consistency (not too thick). Add chopped coriander and turn it off.