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Thursday, 19 February 2015

Eggplant & Chickpeas Stir Fry


         A simple and a nutritious side dish to go with your chapatti or rice. I have combined eggplants along with some boiled kabuli chana (white chickpeas) and simply stir fried. The tempering is done with mustard seeds and cumin seeds. I added some urad dal for the crunchiness and amchur powder to give it a tangy flavour. 

          Eggplants generally have low calorie benefits as it contains vitamin k and iron. Kabuli chana too contains fibre, vitamins and proteins. So the combination of these two makes for a very healthy side dish.







  • 4 long eggplant, cubes
  • 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tbsp. garlic, finely chopped
  • 1 onion, finely chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/2 tsp. amchur powder (dry mango powder)
  • coriander leaves & fresh chilies to garnish 





         Heat oil in a non-stick pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida and urad dal. 

          Saute till it changes colour, then add the eggplants, salt and turmeric powder. Saute on low flame.

         When halfway done, add the garlic and onion. Continue to fry on a low flame till the eggplants are soft. 

          Add the boiled chickpeas, red chili powder and amchur. Give it a stir to combine well. Serve, garnished with coriander leaves and fresh chilies.

















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