Eggplant with Split Chickpeas (Chana Dal & Aubergine Curry)

Ingredients

• 1 large aubergine (eggplant), cut into cubes
• 1 red onion, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 green chili, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• ½ teaspoon dried fenugreek leaves (kasoori methi)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 large tomato, chopped
• Salt, to taste
• 1 cup boiled chana dal (split chickpeas)
• Fresh coriander, for garnish

Method

1. Heat a little oil in a pan and add cumin seeds. Let them sizzle for about a minute.
2. Add chopped onion, ginger paste, garlic paste, and green chili. Cook on medium heat until the onions soften and lightly brown.
3. Stir in the chopped tomatoes, aubergine, turmeric, ground coriander, and salt. Cook until the tomatoes break down and the eggplant begins to soften.
4. If the mixture starts sticking, add a splash of water. Mix in the kasoori methi, garam masala, red chili powder, and boiled chana dal.
5. Add about ¾ cup water, cover, and simmer for 5 minutes until everything is well combined and cooked through.
6. Garnish with fresh coriander and serve hot with roti or rice.