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Brinjal And Chickpea Stew
Brinjal and Chickpea Stew is a hearty and flavorful Indian dish that combines tender brinjal (eggplant) with protein-packed chickpeas in a rich and aromatic tomato-based sauce. Ingredients: Kabuli chana, Brinjal, Ginger garlic paste, Coriander powder, Cumin seeds, Coriander, Salt, Tomato, Onion, Red chilli powder, Turmeric powder, Cooking oil
40min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Wash and cut 500 grams of brinjal into medium-sized cubes. Soak them in water for 10 minutes to prevent discoloration.
2
Rinse and drain 250 grams of pre-soaked chickpeas. If using canned chickpeas, drain and rinse them thoroughly.
3
In a pressure cooker, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
4
Add 1 finely chopped onion and sauté until it turns golden brown.
5
Add 1 tablespoon of ginger-garlic paste and sauté for another minute.
6
Add 2 chopped tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook until the tomatoes become soft and the oil starts to separate.
7
Add the drained brinjal and chickpeas to the pressure cooker. Mix well to coat them with the spices.
8
Add 500 ml of water and close the pressure cooker lid. Cook for 3-4 whistles or until the brinjal and chickpeas are tender.
9
Once the pressure releases, open the cooker and garnish the stew with chopped coriander leaves.
Nutrition
210
kCal
8 g
Protein
7 g
Fat
30 g
Carbs
250 g of Kabuli Chana
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500 g of Brinjal
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1 tbsp of Ginger Garlic Paste
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1 tsp of Coriander Powder
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1 tsp of Cumin Seeds
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Coriander
Coriander (Without Roots) (Dhaniya)
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All the tools you would need
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Salt to taste
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2 Tomatoes
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1 Onion
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1 tsp of Red Chilli Powder
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½ tsp of Turmeric Powder
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2 tbsp of Cooking Oil
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