Indian recipe?
 

We used to have some super Indian neighbors. Once a year as part of a holiday tradition, they would bring us over a ton of yummy food. One of my favorite dished was a chickpea and eggplant curry. We live two hours away from these neighbors now and I don't know what it was called. I have searched everywhere for a recipe and can't find one. Does anyone know how to make this or what it is called. I am desperate for it.:)

BTW, every recipe I've found for chickpeas have tomatoes or tomato based sauce. This was a yellow curry.

My husband is Afghan and we make a lot of the same type of food.
Most of the stews start out the same and just the ingredients change.
Read this and see if it might turn out similar to what you like
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.




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.

A note on Eggplant. it has a tendency to be bitter. once i slice it I sprinkle it with salt and let it sit an hour or so. the salt will draw out all the bitter flavors. i just rinse with water and then it is ready to use. becareful though it may retain a little of the salt so you may not have to use much later
Good luck!

alot of stew has some tomato in it..but the curry powder is what colors your dish!

oh...about the masala.. you can find it already prepared now in the the green/black mccromick section of the spices. I like to go to the indian market and get the bag of leaves and sticks and freshly grind my own..but then again i use a lot!!

Oh my goodness, thank you so much! I have some garam masala, is that the same thing? I would still make the GGC paste right? I really appreciate your help!:)

Read the recipe a bit more carefully and I have two more questions. What do you mean by "Do the popu or tadka" and what is amchur powder?

tadka just means to flavor some thing. Like when i make a stew i saute onions and garlic in oil and flavor the oil before i cook anything in it.
Remember i am just a white girl from MS!!! lolol
that was just a recipe i found on the internet for you! i hope it is close to what you want.
amchur is a unripe mango slices that has been sun dried. I am sure you could bypass that if you dont have a market around

yes garam masala is the exact same. i was being lazy..lol
i think they are calling it cccc powder.

there are many types of masala. most have the same ingredients. cinnamon, cardamon, corrioriander etc.

Awesome! I'll be giving it a try within the next few days. Thanks again.:)

I used to have an Indian cookbook...I'll go see if I still have it...

...Nope... :(

I must have gotten rid of it. I had a few hundred cookbooks and I had to seriously downsize.

But now the thought of curry is making me want chicken curry for dinner tonite. I'm going to make that one. I can post that recipe if interested...:)

Does this look like the one?
 

How about this one I found...
http://blog.fatfreevegan.com/2007/02...in-peanut.html