Eggplant, smoked yoghurt, chickpea​

Eggplant, smoked yoghurt , chickpea​ Photo: Cassia \ Sid Sahrawat

Ingredients

• 2 onions sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ! tablespoon ground turmeric
• 2 tablespoons ground chilli powder
• 1 tablespoon garam masala
• 1 eggplant
• 400g can of chickpeas
• 300 g fresh yoghurt
• salt
• one pack of sev (fine noodles made from chickpea flour, available from Indian stores) for garnish

Method

To make the tamarind kasundi:

Caramelise 2 sliced white onion in a pan with some oil, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste.

Sauté till fragrant and slightly browned. Add 1 tablespoon of ground turmeric and 2 tablespoons of ground chilli powder. cook until the oil separates from the onions. Add 1 tablespoon of garam masala. 

Take off heat, add 1 cup yoghurt and a tablespoon of tamarind pulp. Blitz in a food processor to form a sauce.

To prepare the eggplant:

Dice one eggplant and drain a can of chickpeas. Sautés with a teaspoon of oil in a pan until the eggplant is cooked. Season with salt. Add to the cooked sauce and warm in the sauce.

Assemble.

In a bowl serve the eggplant with kasundi sauce, top with dollops of fresh yoghurt and sev.