Aubergine and Chick Peas Curry

[Quick Facts]
Main Ingredients: Aubergine (Eggplant), Check Peas, Potatoes, Tomatoes, Various Spices
Time Required: 1.0 hour
Serves: 4


  • One medim Aubergine (Eggplant), cut into 1 inch pieces
  • 3 Teaspoons Oil
  • 1/4 Teaspoon Whole Black Pepper
  • 1/2 Teaspoon Whole Nigella Seeds (Kalonji)
  • 5-10 Whole Fenugreek Seeds (Maithray/Methi)
  • 1/4 Teaspoon Whole Brown Mustard Seeds (Rai)
  • 1/2 Teaspoon Whole Cumin Seeds (Jeera)
  • 1 medium Onion, chopped
  • 6-8 Garlic cloves, crushed
  • 1 inch Ginger, finely chopped
  • 1/2 Can diced Tomatoes
  • 6 small Potatoes, cut into 1 inch pieces
  • 1.5 Teaspoon Salt
  • 1/5 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric (Haldi) powder
  • 1 Can of boiled Chick Peas


(1) Heat up the oil on medium heat in a pan. When the oil is hot, add the whole spices (excluding Salt, Chilli, Turmeric) and fry. As soon as foam forms and crackles can be heard add Onions
(2) Once Onions are light brown, add Garlic and Ginger
(3) Stir and cook for a few minutes
(4) Add Aubergine and cook gently until light brown on both sides without breaking the pieces. Don’t overcook otherwise the pieces will breakup
(5) Add crushed Tomatoes
(6) Add chopped Potatoes
(7) Add Salt, Chilli Powder and Turmeric
(8) Add 1/2 cup of water and cook under lid for about 10 minutes on medium heat
(9) Add boiled Chick Peas
(10) Cook for another 10-15 minutes or until the Potatoes are done

Serve with rice or flat bread/Naan

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