Chhole Bhartha Recipe/ Diy chickpea Eggplant curry

This recipe was invented by my talented mother in law. As I have told you enough about her cooking skills already here, she is the most innovative chef I know. I said invented by her, as at least I have not found this combination on internet yet. So we made chhole bhature (Chickpea curry) one day and next day we made Baingan Bhartha (Eggplant curry). My mother in law did refrigerate some boiled chickpea as she thought it was too much for that day. In Baingan bharta, she put lot of garlic per my hubby’s taste buds; so there was so much left over from that day as well (I personally don’t eat Baingan Bhartha). So, if you already put your thinking cap on, you know by now; whats the recipe ! Well, just mix them up (Boiled Chickpeas and Baingan bhartha). According to my husband, that was the top class Chhole he had.And if you eat this curry with this Spinach stuff paratha, its yumm! To give you the recipe:

Ingredients: American Eggplant (big one), Garlic 10-12 cloves, 2 tomatoes small size, Half onion (if big size), green chili, 1 tbsp garam masala, 1 tbsp coriander powder, 1 tsp sugar(optional), 1/2 tbsp Greek yogurt (use heavy cream for richness), salt per your taste, pinch of cardamom powder, Cinnamon , bay leaf, cloves, oil/Ghee/Butter 2 tbsp, chickpeas boiled 1 cup, Cashew paste if you used yogurt, 1/2 inch ginger, Asafoetida, coconut powder(optional).

  1. First boil the Chickpeas and let it cool.
  2. Take the american eggplant, wash, spray oil on outer skin and keep it for roasting on an open flame. Once you think its roasted on all the sides and inside, keep it aside for cooling it down. you can also put this eggplant in ice water bowl.
  3. Once cooled down, peel the skin from smoked eggplant.
  4. Make a puree of tomatoes and onions.
  5. Make separate paste for garlic, ginger and green chili.
  6. Also make paste of the roasted eggplant after skin peeled.
  7. Now put oil in non stick pan on medium flame. Once hot, add cloves, asafoetida, Cinnamon stick, bay leaf and cardamom powder. Then add onion -tomato puree.
  8. After 5 minutes, add chili-garlic-ginger paste and coconut powder, salt.
  9. Once oil separates, add eggplant puree and all the masala. Garam masala, coriander powder, red chili powder, sugar, etc. Let it cook with covered lead for 10 minutes on slow-medium flame.
  10. Then add yogurt and cashew powder and chickpeas. Let the spices incorporate on low flame for 5 more minutes. And its done.
  11. You can garnish with Coriander leaves and shredded coconut  and serve!

Sorry for not sharing any pictures. I could not take any pics as she cooked this recipe in my absence. I personally did not taste it but my Husband’s certificate for “Top class Dish” is hardest to get.Let me know how your family liked the dish if you end up trying in your kitchen.

 

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