This is a beautiful curry packed a symphony of flavours and texture. I chose to mildly spice this curry however you may add more heat by increasing the chilli powder. During the warmer seasons I prefer to keep my spicing milder in order to keep the body cooler.
Prep: 10 mins Cooking time: 25-30 mins Serves: 3-4
Ingredients
- A Glug of olive or coconut oil
- 2 cloves
- 2 pieces cinnamon sticks
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- Pinch of fennel seeds
- Pinch fenugreek seeds
- 1 sprig tender Curry leaves
- 1 small onion finely chopped (optional)
- 2-4 green chillies (stems removed)
- 2 bay leaves
- 1/2 tsp asafoetida
- 1/2 tbsp freshly ground ginger
- 1/2 tbsp freshly ground garlic (optional)
- 1 tsp (5ml) cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp (5ml) mild/medium chili powder (adjust to heat preference)
- 1 can chickpeas (brine drained)
- 2 – 3 medium brinjals chopped into chunky pieces
- 1/2 cup (125ml) very ripe tomato finely chopped (or canned tomatoes)
- 90g baby spinach
This is how
Heat oil in a pot.
Toss in cloves, cinnamon sticks, mustard seeds, cumin seeds fennel seeds. and fenugreek seeds. When the seeds pop throw in the curry leaves – when the leaves splatter add the onions, chillies, bay leaves and asafoetida. Cook onions until soft and translucent.
Add garlic and ginger – sauté for 30 seconds.
Toss in the cumin powder, coriander powder, turmeric powder and chilli powder – give it a quick stir then toss in the chickpea and mix again.
Throw in the brinjal and salt – stir again then add half cup water. Cover and cook on medium heat until the brinjal starts to soften. When the water starts to dry out, just add more until brinjals are soft and you have a nice thick gravy.
When the brinjals are soft – add the tomato and cook until they start to melt – cook for 3-5 mins.
Finely mix in the spinach. Turn of the heat. Stir until the leaves start to wilt. Remove from heat.
Serve with rice and green salad.