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. So check out the step by step pictorial recipe to prepare it.
- 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. Sauté for a few seconds.
Add the eggplants, followed by salt and turmeric powder. Sauté 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 oil with mustard seeds. Allow it to splutter.
Add garlic, green chilies & curry leaves. Sauté few seconds.
Add chopped eggplants, followed by .......
........salt & turmeric powder. Fry till they turn slightly soft.
Add boiled chickpeas & tomatoes. Sauté on medium flame for 2-3 minutes.
When done, add sambar powder & give it a stir.
Serve as a side dish with either chapattis or rice.
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