Ingredients
-
1
-
2
-
4
-
1
-
2
-
1 - 2
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Unpeeled Eggplant Into 3/4"-1" Cubes. |
|
2
Done
|
Trim the Ends Off the Unpeeled Zucchini and Slice. |
|
3
Done
|
Heat the Ghee or Oil in a Large Saucepan or Heavy Skillet and Saute the Eggplant, Zucchini, Onion, Garlic and Chillies For 5 to 10 Minutes, Stirring Frequently, Until Vegetables Have Softened. If Necessary Add More Ghee or Oil, or Add, as I Do, a Splash of Water from Time to Time to Help the Process Along. |
|
4
Done
|
Stir in the Spices and Cook For 30 Seconds. |
|
5
Done
|
Add the Undrained Tomatoes, 3/4 Cup of Stock, and Salt and Pepper to Taste. Cook Gently For 10 Minutes, Adding Another 1/4 Cup of Stock If the Mixture Is Becoming Dry. |
|
6
Done
|
Add the Chickpeas to the Pan and Cook a Further 5 Minutes. |
|
7
Done
|
Stir in the Mint and Cream and Gently Reheat. |
|
8
Done
|
Meanwhile Heat 2 Tablespoons Oil in a Small Skillet. When Hot, Add the Mustard Seeds, the Urad Dhal and Curry Leaves. Quickly Stir-Fry For 10 to 20 Seconds. Tip Contents Over the Curry, Gently Mix Through. |
|
9
Done
|
Serve With Plain or Pilau Rice, or Parathas If Preferred. |
