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Recipe Category: Beans
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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
- In a blender, combine the cumin seeds, coconut, tomatoes and 1/2 cup cooked chickpeas and blend into a smooth puree
- Add a few tablespoon of water, if needed
- Set aside
- Heat the oil in a skillet over medium heat
- When the oil is hot, add the mustard seeds and fenugreek seeds, and cook until they start to pop, about 30 seconds.
- Stir in the curry leaves and garlic, then add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the coriander, turmeric, cayenne, and black pepper to the skillet, and stir to combine.
- Add the pureed coconut-tomato mixture from Step 1.
- Cook, stirring until fragrant, 6 to 8 minutes.
- Add the tamarind, eggplant, remaining 2 cups of the cooked chickpeas, water, and salt, and mix well.
- Cover and cook until eggplants are tender, 10 to 12 minutes
- Taste, and adjust the salt, spices, and sour (tamarind), if needed
- Serve hot
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Soak beans overnight in cold, salted water Drain Pour the beans into a large crock Add All Other Ingredients except for the onion, and stir well Fill the crock with hot Continue Reading →