Spicy Tomatoes & Eggplant With Chickpeas Ingredients
5 tbsp oil
1 each onion, diced
1 tsp ginger pulp
1/4 tsp turmeric
1 tsp garlic pulp
1 tsp garam masala
1 1/2 tsp coriander
1 tsp chili powder
14 oz canned tomatoes
1 small eggplant, diced
1 each orange bell pepper, diced
7 oz chickpeas, cooked
1 tsp salt
Spicy Tomatoes & Eggplant With Chickpeas Directions
Heat oil in a karahi or wok, add the onion & saute until golden-brown.
Lower the heat & stir in the ginger, turmeric, garlic, garam masala,
coriander & chili powder.
Stir in the tomatoes, followed by the eggplant, bell pepper,
chickpeas & salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.
Shehzad Husain, "Vegetarian Indian Cookery"
Serves: 4
Spicy Tomatoes & Eggplant With Chickpeas Recipe
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Food Quotes:
Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin
A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)
"This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?"
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)
