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"