Easiest Way to Prepare Homemade Black Chickpea, Eggplant and Potato Curry a la Chanchala

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Super Quick Homemade Black Chickpea, Eggplant and Potato Curry a la Chanchala. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Black Chickpea, Eggplant and Potato Curry a la Chanchala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Black Chickpea, Eggplant and Potato Curry a la Chanchala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Black Chickpea, Eggplant and Potato Curry a la Chanchala is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Black Chickpea, Eggplant and Potato Curry a la Chanchala estimated approx 60 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Black Chickpea, Eggplant and Potato Curry a la Chanchala using 12 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Black Chickpea, Eggplant and Potato Curry a la Chanchala:

1. 3 cups cooked black chickpeas
2. 3 medium-sized potatoes
3. 1 large onion
4. 2 medium tomatoes
5. 4-5 large garlic pods
6. 1 inch piece ginger, grated
7. 5 dried red chilis
8. 1 cinnamon stick
9. 4 cloves
10. 2 Tbs coriander
11. 1/2 large purple eggplant (or 2 Japanese)
12. 2 cups canned coconut milk

Steps to make to make Black Chickpea, Eggplant and Potato Curry a la Chanchala

1. In a frying pan, add the oil, once hot, add the onion roughly chopped. Fry for 30 seconds and then add the tomatoes, chillies, cinnamon, cloves, ginger and garlic. Fry for 2-3 minutes. Cool down this mixture and grind it with the coriander power and 1-1.5 tablespoons of the cooked chana into a smooth paste. Set aside
2. Peel and cube potatoes and eggplant.
3. Boil cubed potatoes until tender then set aside.
4. Boil cubed eggplant with some salt until tender then drain and set aside.
5. Combine eggplant, cooked chickpeas, potatoes, the spice mixture, coconut milk, salt and add some water to make it like a medium consistency soup. Make sure it's not too thick. Let it simmer on low heat for about 15 minutes. Check for salt and consistency (not too thick). Add chopped coriander and turn it off.
6. Serve over basmati rice.

While this is by no means the end all be all guide to cooking quick and easy lunches it's good food for thought. The hope is that this will get your creative juices flowing so you are able to prepare wonderful lunches for your family without the need to do too horribly much heavy cooking from the process.

So that is going to wrap this up for this special food How to Prepare Quick Black Chickpea, Eggplant and Potato Curry a la Chanchala. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!