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Chickpeas Aloo Brinjal Curry
Category : Curries, Potato, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat the oil, when it is heated add mustard allow to splutter afterwards add small chopped onion fry till it becomes golden brown.
- Add methi leaves fry for a while then add brinjal, tomato and fry till they become soft.
- Add grinded masala (coconut, ginger garlic paste, coriander, onion, sambar powder, little water grind bit soft) tamarind juice.
- If need we can add water little, salt and mix it.
- Then allow it till it comes bubbly when taste is good put to serving bowl.
- Finally add the coriander for garnishing.
Ingredients:
1 cup - chickpeas
2 - aloo, big
3 to 4 - brinjal
2 stalk - methileaves
1 - onion, big
lemon size - tamarind
2 big tsp - coconut
1 tsp - ginger and garlic paste, both
1/2 stalk - coriander
2 tsp - sambar powder
salt according to taste
2 tsp - oil
mustard
1 cup - chickpeas
2 - aloo, big
3 to 4 - brinjal
2 stalk - methileaves
1 - onion, big
lemon size - tamarind
2 big tsp - coconut
1 tsp - ginger and garlic paste, both
1/2 stalk - coriander
2 tsp - sambar powder
salt according to taste
2 tsp - oil
mustard
