Eggplant & Chickpea Recipe- Authentic Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Eggplant & Chickpea Recipe – Authentic Indian Vegetable Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s packed with veggies. This Eggplant & Chickpea Curry (also known as Baingan Chole in some regions) is exactly that! It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. I’m so excited to share her recipe with you. It’s a little bit of effort, but trust me – it’s so worth it.

Why You’ll Love This Recipe

This curry is a beautiful blend of textures and tastes. The tender eggplant and fresh green chickpeas pair perfectly with a rich, aromatic gravy. It’s a complete meal in itself, and it’s incredibly satisfying. Plus, it’s a fantastic way to get your daily dose of vegetables! It’s a flavour bomb, honestly.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 tablespoon dry unsweetened coconut (roasted) – about 8g
• 1 tablespoon peanuts (roasted) – about 12g
• 1 tablespoon sesame seeds (roasted) – about 8g
• 0.5 tablespoon ginger (grated) – about 3g
• 6 garlic cloves
• 0.5 cup water (for paste) – about 120ml
• 1 tablespoon oil – about 15ml
• 6 baby eggplant (cut into 1-inch cubes)
• 1 tomato (diced)
• 1 cup flat green beans (cut into 1 inch pieces) – about 150g
• 2 carrots (peeled and chopped)
• 0.5 cup fresh green chickpeas – about 100g
• 0.5 teaspoon ground turmeric – about 2g
• 2 teaspoons coriander powder – about 6g
• 1 teaspoon cumin powder – about 3g
• 1 tablespoon Kashmiri red chili powder – about 6g
• 2 teaspoons kosher salt
• 1 cup water (for curry) – about 240ml
• 0.25 cup cilantro (for garnish) – about 15g

Ingredient Notes

Let’s talk ingredients! The base of this curry’s flavour comes from the roasted coconut, peanuts, and sesame seeds. Roasting them really brings out their nutty aroma. You can dry roast them in a pan on medium heat until golden brown – keep a close eye, as they burn easily!

Traditionally, this curry uses whatever seasonal vegetables are available. Feel free to swap out the green beans and carrots for potatoes, cauliflower, or even peas.

And a little secret: Kashmiri red chili powder isn’t just about the colour (that gorgeous deep red!). It adds a lovely mild heat, so you get flavour without too much spice. If you can’t find it, regular chili powder will work, but you might want to reduce the amount.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, let’s make the flavour base. Blend the roasted coconut, peanuts, sesame seeds, ginger, garlic, and ½ cup of water into a super smooth paste. Set this aside – it’s the heart of our curry.
2. Heat the oil in a nice, heavy-bottomed pan over medium heat. Add the spice paste and cook for 2-3 minutes, stirring constantly. This step is important – you want to cook out the raw smell of the spices.
3. Now, add the turmeric, red chili powder, cumin, and coriander powder. Mix well and cook for another minute. The kitchen should be smelling amazing right about now!
4. Add all the chopped vegetables – eggplant, tomato, green beans, carrots, and green chickpeas – along with the salt. Pour in 1 cup of water, give everything a good mix, and bring it to a simmer.
5. Cover the pan and cook on medium-low heat for about 10 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
6. Finally, garnish with fresh cilantro and serve warm with roti or rice. Doesn’t that look beautiful?

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the curry in two batches to ensure the vegetables cook evenly.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, just ensure your oil doesn’t contain any animal products.
• Spice Level: If you like things spicier, feel free to add more Kashmiri red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, many people avoid onion and garlic. You can easily omit the garlic from this recipe for a fasting-friendly version.
• Gluten-Free: This curry is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

This curry is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Warm roti or naan bread
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

1. What type of oil is best for this curry?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. For a more authentic flavour, try using mustard oil (though it has a strong flavour, so use it sparingly!).

2. Can I use frozen vegetables in this recipe?

Yes, you can! Just add them directly to the curry along with the other vegetables. You might need to adjust the cooking time slightly.

3. How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

4. What is the best way to roast the coconut, peanuts, and sesame seeds?

Dry roast them in a heavy-bottomed pan over medium heat, stirring constantly, until golden brown and fragrant. Be careful not to burn them!

5. Can this curry be made ahead of time?

Absolutely! In fact, the flavours develop even more overnight. Just store it in the refrigerator and reheat it when you’re ready to serve.

6. What is the significance of using Kashmiri red chili powder?

Kashmiri red chili powder adds a beautiful colour and a mild, fruity heat to the curry. It’s a staple in many Indian kitchens!

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!