Step-by-Step Guide to Prepare Super Quick Homemade Black Chickpea, Eggplant and Potato Curry a la Chanchala

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Any-night-of-the-week Black Chickpea, Eggplant and Potato Curry a la Chanchala. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look 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 components. You can cook Black Chickpea, Eggplant and Potato Curry a la Chanchala using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready 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.

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So that is going to wrap it up with this exceptional food Easiest Way to Make Super Quick Homemade Black Chickpea, Eggplant and Potato Curry a la Chanchala. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!