Spicy Tomatoes Eggplant With Chickpeas

Ingredients

5 tbsp oil 1 each onion, diced 1 tsp ginger pulp 1/4 tsp turmeric 1 tsp garlic pulp 1 tsp garam masala 1 1/2 tsp coriander 1 tsp chili powder 14 oz canned tomatoes 1 small eggplant, diced 1 each orange bell pepper, diced 7 oz chickpeas, cooked 1 tsp salt	Advertisements

Preparation
 
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"

 

 
Servings: 4

 

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