Roasted Eggplant and Chickpea Curry Flavored with Curry Leaves and Mustard Seeds
Description:
This Roasted Eggplant and Chickpea Curry is a delicious vegetarian dish, bursting with aromatic spices and the creamy richness of coconut milk. Infused with the distinct flavors of curry leaves, mustard seeds, and garam masala, this curry is a delightful addition to your Indian-inspired meals. The roasted eggplant (Brinjal) and chickpeas (Kabuli Chana) blend harmoniously, creating a robust curry that pairs perfectly with rice or Indian flatbreads like naan or roti. With a blend of earthy spices such as turmeric, coriander, and red chili powder, this curry is both flavorful and satisfying.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked overnight and cooked) |
| Brinjal (Baingan / Eggplant) | 1, cut into wedges |
| Coconut Milk | 100 ml |
| Tomatoes | 2, quartered |
| Onion | 1, finely chopped |
| Dry Red Chillies | 2 |
| Curry Leaves | 5, roughly torn |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Oil | 3 teaspoons |
| Salt | To taste |
Preparation Time
| Time | 40 minutes |
Cooking Time
| Time | 40 minutes |
Instructions
Step 1:
Start by heating 1 tablespoon of oil in a heavy-bottomed pan. Once the oil is hot, add the eggplant wedges along with a pinch of salt. Roast on medium heat until the eggplant becomes tender and slightly browned, around 10–12 minutes. Transfer the roasted eggplant to a separate bowl and set it aside.
Step 2:
In the same pan, add 1 teaspoon of oil and heat it. Once hot, add mustard seeds and curry leaves. Allow them to crackle, releasing their aromatic essence. Be careful not to burn them.
Step 3:
Next, add the finely chopped onions and dry red chillies to the pan. Sauté until the onions turn soft and translucent, approximately 5–7 minutes.
Step 4:
Stir in the turmeric powder, coriander powder, garam masala powder, and red chili powder. Pour in a small amount of the coconut milk to help combine the spices, and sauté for another 2 minutes to let the flavors meld together.
Step 5:
Add the cooked chickpeas and quarter tomatoes to the pan. Stir well and allow the mixture to simmer for about 10 minutes, letting the tomatoes break down slightly.
Step 6:
Pour in the remaining coconut milk and stir in the roasted eggplant. Let the curry simmer for another 5 minutes, allowing all the ingredients to come together and create a rich, flavorful sauce.
Step 7:
Turn off the heat and serve the curry hot with steamed rice or your favorite Indian bread, such as naan or roti.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 7g |
| Carbohydrates | 32g |
| Fiber | 7g |
| Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 210mg |
| Potassium | 450mg |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
This Roasted Eggplant and Chickpea Curry is a perfect balance of flavors—earthy, spicy, and creamy. The curry leaves and mustard seeds infuse the dish with traditional Indian aroma, while the coconut milk adds a subtle sweetness and richness. Whether you’re hosting a cozy dinner or looking to spice up your weeknight meals, this recipe will surely impress your family and friends. Enjoy it with a bowl of basmati rice or soft roti, and take your taste buds on a flavorful journey through the heart of India!
