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Sri Lankan brinjal chickpea curry

jaffna eggplant curry
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Ingredients

To roast brinjal

  • 2 tablespoon oil
  • 250 grams brinjal

To temper

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds

Curry

  • 1 cup onion
  • 3 garlic
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • Curry leaves
  • 2 Green chilli
  • 1/4 cup tomato
  • 1 teaspoon salt
  • 1/4 cup tamarind water
  • 1 tablespoon curry powder
  • Water
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chilli powder
  • 1/4 cup coconut milk

Instructions

  • soak Chana overnight and pressure cook with salt
  • saute brinjal well and keep aside
  • temper mustard seeds
  • saute onion, garlic, curry leaves, green chilli, fennel seeds and fenugreek seeds
  • add tomato, salt, water and curry powder; saute till raw smell goes off and tomatoes turn mushy
  • add tamarind water and boil
  • add cooked chickpea and cook well
  • add roasted brinjal, coconut milk, garam masala and chilli powder; cover and cook

Video

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