- 6 Months ago
This unique gravy dish is made with chickpeas and spinach, both of which are high protein and iron sources.
Preparation Time: 15 minutes
Cooking Time: 22 minutes
Makes: 4 servings
Chickpeas (Channa)- 1 ½ cup, soaked overnight and cooked
Spinach (Palak)- 1 cup, chopped
Brinjal or Eggplant- 1 cup, peeled and cubed
Tomatoes- 1 cup, finely chopped
Cumin Seeds (Jeera)- 1 tsp
Cinnamon (Dalchini) Sticks- 2
Cloves (Lavang)- 2
Garam Masala- 1 tsp
Chili Powder- 2 tsp
Dry Mango Powder (Amchur) - 1 tsp
Coriander (Dhania) Powder- 1 tsp
Salt- To taste
Oil- 3 tbsp
To Be Ground Into Paste:
Onions- ½ cup, roughly chopped
Garlic (Lehsun)- 8 cloves
Ginger (Adrak)- 2 tsp, finely chopped
Onion- A few rings
Coriander (Hara Dhania)- 2 tbsp, finely chopped
Lemon- A wedge
- Heat a table spoon of oil in a nonstick pan, add brinjal and cook on low flame for 4 to 5 minutes or until the brinjal turn soft. Sprinkle some water if required. Keep aside to cool.
- Mix the brinjal and tomatoes together in a blender and make a smooth puree. Keep aside.
- Heat the remaining 2 tbsp oil in a wok (kadhai), add jeera, and sauté for a few minutes until the seeds start to crackle.
- Add cinnamon, cloves, and onion paste, and cook on a medium flame for 2 to 3 minutes.
- Add the brinjal and tomato paste and sauté for a minute.
- Add garam masala, chili powder, dry mango powder, coriander powder, and salt.
- Now add the cooked chickpeas and ½ cup of water.
- Mix well and cook on medium flame for 2 minutes while stirring occasionally.
- Add the spinach, mix well, and cook on a low flame for 10 minutes, stirring intermittently.
- Garnish with onion rings and coriander, and serve along with lemon wedge.