Ingredients - Serves 6
- 400 g eggplant, cut into 1" pieces
- 1 large (or 300 g) onion, chopped, optional
- 4 tbsp oil
- 1 tbsp split chickpeas (chana dal)
- 1 tbsp black gram (urad dal)
- 1 tsp mustard seeds
- 2 tbsp peanuts
- 2 tsp ground coriander
- 3-4 dried red chillies, broken into small pieces
- 1 tbsp chickpea flour (besan)
- 1 tsp turmeric powder
- 1-2 tsp red chilli powder (adjust based on your spice/heat tolerance)
- fresh coriander, chopped, optional
- Salt, to taste
Steps
- Heat the oil in a large saucepan. Fry the split chickpeas, black gram and peanuts till slightly brown
- Add mustard seeds and dried red chillies and fry till the seeds splutter
- Add the turmeric and eggplant and cook till completely soft
- Mix in chickpea flour, red chilli powder and ground coriander and cook for 8-10 minutes. Don't let it stick to the bottom of the pan
- Season with salt, garnish with fresh chopped coriander and serve hot with rice and a spoonful of ghee
By Sirisha Tadimalla on