South Indian Chickpea Eggplant Stew Recipe

South Indian Chickpea Eggplant Stew Recipe

Ingredients

• 1/4 teaspoon cumin seeds
• 3 tablespoons shredded fresh, frozen, or dried coconut (thawed if frozen)
• 1 large tomato, chopped (1 cup)
• 2 1/2 cups cooked chickpeas or brown chickpeas or cooked split peas, divided
• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon fenugreek seeds
• 12 curry leaves
• 4 cloves garlic, chopped
• 1 small red or white onion, chopped (3/4 cup)
• 1 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1/8 teaspoon black pepper
• 1 to 2 teaspoons tamarind paste (concentrate)
• 1 1/2 to 2 cups chopped eggplant
• 1 1/2 cups water
• 1/2 to 3/4 teaspoon salt

Method

1. In a blender, combine the cumin seeds, coconut, tomatoes and 1/2 cup cooked chickpeas and blend into a smooth puree
2. Add a few tablespoon of water, if needed
3. Set aside
4. Heat the oil in a skillet over medium heat
5. When the oil is hot, add the mustard seeds and fenugreek seeds, and cook until they start to pop, about 30 seconds.
6. Stir in the curry leaves and garlic, then add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
7. Add the coriander, turmeric, cayenne, and black pepper to the skillet, and stir to combine.
8. Add the pureed coconut-tomato mixture from Step 1.
9. Cook, stirring until fragrant, 6 to 8 minutes.
10. Add the tamarind, eggplant, remaining 2 cups of the cooked chickpeas, water, and salt, and mix well.
11. Cover and cook until eggplants are tender, 10 to 12 minutes
12. Taste, and adjust the salt, spices, and sour (tamarind), if needed
13. Serve hot

Full List of Beans Recipes
Full List of Stew Recipes