![\"Baingan](\"\/mahanandi\/images\/eggplant\/eggplantcholeimagecopyrighted2.jpg\")
\nBaingan Chole with Chapatis<\/small><\/center><\/p>\n
Hummus<\/a> and baba ghanoush<\/a> 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<\/a>. Recipe is simple and almost same as chole<\/a> preparation.<\/p>\n Recipe:<\/strong> Cut, Chop and Prepare Masala:<\/u> Saute, Stir-in and Cook:<\/u> 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. Recipe: Soak, Cook and Puree: – Soak 2 cups of chickpeas in water, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,20],"tags":[],"class_list":["post-441","post","type-post","status-publish","format-standard","hentry","category-chickpeas","category-eggplant"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=441"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/441\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSoak, Cook and Puree:<\/u>
\n– Soak 2 cups of chickpeas in water, overnight.
\n– At morning, pressure-cook chickpeas in enough water until the chickpeas are tender, but not mushy.
\n– Drain Water. Separate half cup of chickpeas and puree them into smooth paste. Keep the remaining aside.<\/small><\/font><\/p>\n![\"Eggplant\"](\"\/mahanandi\/images\/eggplant\/eggplantcholeimagecopyrighted1.jpg\")
\nJumbo (Italian) Eggplant<\/small><\/center><\/p>\n
\n– Wash and cut big eggplant into bite sized cubes.
\n– Chop 1 onion and 2 tomatoes into small pieces.
\n– Make a smooth paste of 2 garlic, few springs of fresh cilantro and small piece of ginger.(GGC Paste)
\n– Prepare one tablespoon of cloves-cinnamon-cumin-coriander seed powder. (CCCC Powder)<\/small><\/font><\/p>\n
\n– Heat one teaspoon of peanut oil in a big pan. Do the popu or tadka<\/a><\/i>.
\n– Add and saute onion, tomatoes, GGC paste, CCCC powder and eggplant cubes, in that order.
\n– Add the pureed chickpea paste and pressure-cooked chickpeas.
\n– Stir in 2 cups of water, one teaspoon of each – salt, red chilli powder, amchur<\/em> powder<\/a> and turmeric.
\n– Close the lid and cook on medium heat for about 20 to 30 minutes, stirring in-between.
\n– Serve warm with chapatis or with rice. <\/small><\/font><\/p>\n![\"Lunch](\"\/mahanandi\/images\/eggplant\/typicallunchsceneimagecopyrighted2.jpg\")
\nLunch Scene at Singari’s Home<\/small><\/font><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"