If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Eggplant and Chickpea Gravy

By Sathya Sankar 
Serves 2-3 people
      

---

INGREDIENT

• 1 medium sized eggplant, cut into cubes
• 1 medium sized onion, diced
• 1 small tomato, chopped finely
• 1/2 cup black chickpeas or kala channa or kondakadalai, cooked
• 2 tablespoons freshly grated coconut
• 3 cloves garlic, peeled and chopped
• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 1 teaspoon fenugreek seeds or methi seeds
• curry leaves, a hand full
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon chili powder
• 1 tablespoon thick tamarind pulp
• salt, to taste
• water, needed for the gravy

METHOD

• Make the tamarind pulp by soaking a lemon sized ball of tamarind in hot water for 10minutes. Squeeze out the pulp and set aside.
• Heat oil in a heavy bottomed pan and add the mustard seeds, once it splutters add the fenugreek seeds and curry leaves and then add the onions and garlic to it.
• Saute the onions until they start to soften,now add the tomatoes and sauce till tomatoes are soft and mushy.
• Throw in the spice powders and mix well.
• Add the diced eggplant along with the chickpeas and mix well to incorporate.
• Now, add the tamarind pulp along with salt and water, mix well and let it come to a boil. Cover with lid and let it cook on medium flame for about 15 minutes or until the eggplant is cooked through.
• To make the coconut paste, add the coconut and fennel seeds along with enough water to make a paste into a blender, blend to a paste and add it to the gravy.
• Check for salt and it to a boil for 5 minutes or until the gravy thickens, remove from heat.

---

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.