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Saturday, 22 August 2015

Eggplant Stir Fry with Chickpeas

          Eggplants generally have very low calories and also contains vitamin K and iron. Kabuli Chana or Chickpeas on the other hand is also considered very nutritious as it has the goodness of fibre, vitamins and proteins. Hence, I combined both to prepare a simple, healthy and a delicious side dish to be relished with either chapattis or rice. 

          I tempered it with mustard seeds, some sliced garlic, green chilies and few curry leaves. I finished the same with a sprinkle of some sambar powder for an appetizing South Indian flavour. The latter can be altered according to individual taste by adding a different spice like, garam masala, chaat masala or any other aromatic spices.

  • 6-7 long eggplants, chopped
  • 1/2 cup  of boiled chickpeas
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2-3 garlic, sliced
  • 1 sprig curry leaves
  • 2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tomato, chopped
  • 1 tsp. sambar powder

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic, curry leaves and green chilies. Saute for a few seconds.

          Add the eggplants, followed by salt and turmeric powder. Saute on a medium flame till they turn soft.

          Add the tomatoes and chickpeas and continue to fry for 2-3 minutes. When done, add the sambar powder and give it a stir. Serve hot as a side dish with either chapattis or rice.

                             Temper the oil with mustard seeds. Allow it to splutter.

                          Add garlic, green chilies and curry leaves. Saute for a few seconds.

                             Add the chopped eggplants, followed by .......

                            ........salt and turmeric powder. Fry till they turn slightly soft.

                           Add the boiled chickpeas and tomatoes. Saute on medium flame for
                           2-3 minutes.

                               When done, add the sambar powder and give it a stir. 

                             Serve as a side dish with either chapattis or rice.

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