Curried Eggplant with Chickpeas on Basmati Rice
Yields: 4 servings
1 cup of basmati rice
1/2 cup canola oil
1 onion finely chopped onion
1 cup chopped tomatoes
1 eggplant cut into 1/2 inch pieces
1 15.5 oz can of chickpeas
1 Tbsp chopped ginger
1 tsp each salt and black pepper
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1/2 tsp ground cayenne pepper
1/2 cup chopped cilantro (optional)
Masala or Massala or Masalo (Hindi: मसाला, Gujarati: મસાલો) is a word used in South East Asia, mainly India, England and Bangladesh. When Indian people talk about cooking and they say Masala, they mean a mixture of many spices.
Make the Rice: In a medium saucepan with a tight-fitting lid, combine the rice, 1 1/2 cups water, and a/2 tsp salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer until the rice is almost fully tender (about 15 mins) then remove from heat and let stand, covered, for 5 minutes.
Make the Curried Eggplant: In a large pan, heat oil on medium heat. Add onions and saute for another 4 minutes. Add ginger, turmeric, cumin, coriander, garam masala and cayenne pepper and heat the spices while stirring constantly being careful not to burn the spices. Add the tomatoes, eggplant, and chickpeas and turn heat to high. When the curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring occasionally, until the eggplant is very tender. Cook the masala until the oil separates from the masala Season with salt and pepper as desired. Stir in chopped cilantro. Divide curry evenly among 4 bowls. Serve over basmati rice or with some fresh naan bread.
There are a lot more recipes coming up on the blog that were inspired from this wonderful event so stay tuned!!