Aubergine Chickpeas Curry

Hello my beloved people...How is everyone doing. Oops..(thinking....) First and foremost let me wish all my peoples a heartiest and prosperous Belated Diwali and Eid Mubarak I know it's a far too belated but I hope everyone had a safe and fun festival.

I've made so many delicious morsels for Diwali. Thus, the time is not really permitted me to post one for this year.Although I believe you guys have enjoyed my previous post of Murukku and Suji Crystal Cookie and Hopefully I will share all the pending festive post here soon as possible.

I didn't meant to stay away for so long from blogging but I have to gave up sometime because of the little cheeky monster of mine, who's 2.5month. Since my little puppet started to discovering the world of technology and he took privileges over his mama computer.He is almost occupied the computer to watch his favorites nursery rhymes everyday.

He'd learned most of the rhymes in a short period and  sang most of the them fluently now.. Even right now the little cheeky is climbing on me  while singing incy wincy spider and tickling me by moving his little fingers over me...hehehe ... ...I spend most of my time with the little cheeky. He is my JOY and PRIDE.

Lets come to today topic. The recipe I'm going to share today were pretty much same as this Sri Lankan Fried Eggplant Curry. The only different is I've added some authentic Sri Lankan roasted curry powder and chickpeas to the dish as I'd mentioned as earlier.

More the less I have a little obsession with those bright and vivid aubergine @ eggplant. The obsession over the Aubergine is never going to end ever. Apart from that I've a more special reason to love this caramelized spicily tangy Aubergine Chickpeas Curry because it is the husband very favorite dish.

Obviously these is a traditional dish were fondly prepared in his native land Sri Lanka . The traditional dish is served as a side dish  to almost every main meal in Sri Lankan's household.They also do served them at party events. My in law families often prepared at their home hence my mother in law's always the best one ever.

The Aubergine curry is goes really well with rice, puttu( steamed ground rice layered with coconut), string hoppers, flat bread, rice porridge and kiribath(milk rice).Do try them at your kitchen.Definitely you will love the immense full taste of Aubergine Chickpeas Curry  even though  you are not an Aubergine loving person.

Last and least only one words from me, Happy to see new followers.Thank you so much for following my blog. You guys are awesome. I'm absolutely overwhelmed for all the supports you guys given to my blog and I hope you've enjoyed my blog.If you did so, please don't forget to leave a comment.Thank you very much folks.

Aubergine Chickpeas Curry

Ingredients:

2cup fried aubergine

1x 400g canned chickpeas

2 small onions - chopped

1 inch ginger - minced

5 garlic -chopped

3-4 green chillies -slit

1spring curry leaves

4inch pandan leaves

1tbsp red chilli powder

1/4tsp turmeric powder

1.5tsp roasted curry powder

1.5tbsp tamarind

1/4cup semi thick coconut milk

1cup water

salt to taste

pinch of palm sugar

oil

Tempering

1/2tsp cumin seeds

1/2tsp fennel seeds

1/4tsp mustard seeds

 2nos star anise

1 small stick cinnamon stick

Method:

Cut 500g Japanese aubergines in half lengthwise and slice them into thin strips pieces. Deep fry aubergines strips until light golden brown and drain them on a paper towel {See note below}.

First, rinse the chickpeas under running water, keep aside. Chopped the onion, garlic and ginger, slit the green chillies and soak tamarind in 1cup water for10minutes, make extract and set aside.

Heat oil in a large bottomed pan, add the tempering ingredients.When mustard splutter, toss in the chopped onion, garlic, ginger, slit chillies and pandan leaves and saute till onions turn golden.Add curry, red chilli and turmeric powders, mix well for 1-2 secs.

Add tamarind extract and salt, bring to boil and low the heat and simmer until oil is separate from the spice mixture, about 8-10minutes..Add the cooked chickpeas, coconut milk and give a good stir and cook for 5minutes.

Now add curry leaves, sugar and fried aubergine pieces, stir and let it simmer on low heat till the gravy is thickens.Remove from fire.

 ( A special Diwali Brunch- Pongal, Vada, Dal curry, Aubergine Chickpea Curry, Chilly Paneer, Cucumber Tomato Raita )
Note:
* Use small or Japanese long aubergine. Add a generous pinch of salt on the sliced aubergine and mix thoroughly. Marinate for 10minutes and gently press them to remove all excess water.Do it in small batches.Salting does make them absorb less oil.

* You can fry the aubergine beforehand and store in the refrigerator and it also freezes well too.

* The roasted curry powder is available at most of the Sri Lanksn's grocery. Don't worry if you can't find, just use the ordinary curry powder instead of the roasted.