EGGPLANT AND CHICKPEA CURRY

EGGPLANT AND CHICKPEA CURRY image

Yield 4 servings

Number Of Ingredients 14

2 med.eggplants
oil for frying
ghee or butter for frying
1 onion, chopped
1 T. fresh ginger, grated
2 cloves garlic, pressed
1 t. cumin
1 t. coriander
1 t. curry powder
dried red pepper to taste turmeric, fresh grated if available, or dried
1 large tomato, chopped
3 T. tamarind rehydrated in 1/2 cup hot water, mashed and seeds removed
1 can chickpeas, drained
fresh coriander for garnish

Steps:

Slice, salt, and weight eggplant in a colander for 1-2 hours to remove bitter juices. Rinse, blot dry and fry eggplant in oil till tender. When eggplant is cool enough to handle, cut slices crosswise into half inch wide strips. Heat ghee and fry onion and ginger till tender. Add garlic and other spices to taste. Fry about 1 min. till fragrant. Add tomato and rehydrated tamarind liquid and fry till tomato is tender. Add chickpeas and eggplant and heat through. Garnish with coriander. Serve with rice or nan.