Spicy tomatoes & eggplant with chickpeas

Yield: 4 Servings

Measure Ingredient
5 tablespoons Oil
1 each Onion, diced
1 teaspoon Ginger pulp
¼ teaspoon Turmeric
1 teaspoon Garlic pulp
1 teaspoon Garam masala
1½ teaspoon Coriander
1 teaspoon Chili powder
14 ounces Canned tomatoes
1 small Eggplant, diced
1 each Orange bell pepper, diced
7 ounces Chickpeas, cooked
1 teaspoon Salt

Heat oil in a karahi or wok, add the onion & saute until golden-brown.

Lower the heat & stir in the ginger, turmeric, garlic, garam masala, coriander & chili powder.

Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas & salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.

Shehzad Husain, "Vegetarian Indian Cookery"

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