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Spicy Tomatoes And Aubergines With Chickpeas

Madhuri.Dixit's picture
Ingredients
  Corn oil 5 Tablespoon
  Onion 1 , diced
  Ginger pulp 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Garlic pulp 1 Teaspoon
  Garam masala 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Canned tomatoes 14 Ounce (1 Can, 425 Grams)
  Aubergine 1 Small, diced
  Orange pepper 1 , deseeded and diced
  Canned chickpeas 8 Ounce, drained (250 Grams)
  Salt 1⁄2 Teaspoon
Directions

Heat the corn oil in a karahi or deep frying pan, add the diced onion and fry until golden brown.
Lower the heat and stir in the ginger, turmeric, garlic, garam masala, ground coriander and chilli powder.
Pour in the tomatoes and their juice, then the aubergine, orange pepper, chickpeas and salt to taste.
Stir-fry for about 5-7 minutes, trying not to break the chickpeas.
Serve hot with a rice dish.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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