Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Baingan Chole (Eggplant-Chickpeas)

Baingan Chole and Chapatis
Baingan Chole with Chapatis

Hummus and baba ghanoush got together and baingan chole is born. In plain language, chickpeas and eggplant are cooked together with super fabulous results for a Punjabi style chole. Recipe is simple and almost same as chole preparation.

Soak, Cook and Puree:
– Soak 2 cups of chickpeas in water, overnight.
– At morning, pressure-cook chickpeas in enough water until the chickpeas are tender, but not mushy.
– Drain Water. Separate half cup of chickpeas and puree them into smooth paste. Keep the remaining aside.

Jumbo (Italian) Eggplant

Cut, Chop and Prepare Masala:
– Wash and cut big eggplant into bite sized cubes.
– Chop 1 onion and 2 tomatoes into small pieces.
– Make a smooth paste of 2 garlic, few springs of fresh cilantro and small piece of ginger.(GGC Paste)
– Prepare one tablespoon of cloves-cinnamon-cumin-coriander seed powder. (CCCC Powder)

Saute, Stir-in and Cook:
– Heat one teaspoon of peanut oil in a big pan. Do the popu or tadka.
– Add and saute onion, tomatoes, GGC paste, CCCC powder and eggplant cubes, in that order.
– Add the pureed chickpea paste and pressure-cooked chickpeas.
– Stir in 2 cups of water, one teaspoon of each – salt, red chilli powder, amchur powder and turmeric.
– Close the lid and cook on medium heat for about 20 to 30 minutes, stirring in-between.
– Serve warm with chapatis or with rice.

Lunch Scene at Singari's Home - Cartoon
Lunch Scene at Singari’s Home

Posted by Indira©Copyrighted in Chickpeas,Eggplant (Tuesday May 9, 2006 at 2:45 pm- permalink)
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