1 large Eggplant
2 cups Chickpeas
1 large Onion
1 tbsp Ginger n Garlic paste
1 tbsp Cooking oil
1/2 cup Chopped can tomatoes*with 1/4 cup of the juices
1/4 cup Water
1 tbsp garam masala
2 tsp Red chili powder
1 tsp Coriander, powder
1 tsp Cumin
1 tsp Turmeric powder
2 crushed Green Cardamom
1 tsp Fenugreek, leaves
This Eggplant Chickpea curry is simmered in just the right spices of coriander, cumin, red chili powder, green cardamom, garam masala, to name a few. It’s similar to Baingan Bharta which is a popular vegetarian indian eggplant dish, however with my recipe we are not roasting the eggplant, rather frying it. This is one of my favorite vegetarian curries, I tend to eat it once a week. Simple, healthy and not expensive at all to make, packed full of so many flavors and texture it’s sure makes a satisfying meal.
Serve alongside some naan bread, or rice and don’t forget to share. Eating vegetarian never tasted so good.
To make the Karahi Gosht:
- Pressure Cooker: Cook for approx. 8 minutes – after following the initial steps.
- Slow Cooker: Place on LOW for 3-4 hours HIGH for 4 hours. – after following the initial steps.
- Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
- Start by washing your eggplant and chop up into bite sized pieces and soak covered in a bowl of water for 10 minutes.
- Once your eggplant has soaked, fry your eggplant in your pot/cooker in the oil for 10 minutes till tender.
- Remove from cooker and set aside.
- Next in the same large pot over medium heat add in your diced onion, saute till translucent, then add your ginger and garlic saute one more minute.
- Add in 1/2 cup of chopped canned tomatoes and 1/4 cup of the tomato liquid.
- Add in all your dry spices and simmer for 10 minutes.
- Now add back in your fried eggplant, and chickpeas and follow one of the cooking methods above.
- Once your dish is cooked, serve and top each plate with 1 tsp of “Dried Fenugreek Leaves”
Here is a great recipe for Fenugreek Butter NAAN bread.
Sprinkle some Fenugreek leaves on top for that extra flavor.
Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.
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