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
When done, add the sambar powder and give it a stir.
Serve as a side dish with either chapattis or rice.