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, 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
