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Potato Brinjal split chickpeas curry


Potato Brinjal split chickpeas curry

We Odiyas eat everything with great passion. Whether it is simple or something dramatic, the nuances make you appreciate the identity of the food. 
But there is a day when traditional vegetable curry are made. And on this day, we start  lots of discussion at the dining table. Where did you eat, when did you eat, and at what banquet? 
About the taste of grandmother, aunt, Mom, and sister's handmade.  

Yes, it would have been fine if something good or a little decreased or intensified, or had a little more fun. Such things make you a better cook.
   I enjoy all these little things and like to discuss with hubby. 
   So today's vegetable is simple; just the taste is unique. Vegetables of potato,eggplant, and split chickpeas.

Recipe links👇👇👇👇

Odia link....

https://m.facebook.com/story.php?story_fbid=pfbid0dLomuE1tVPrEWbMq51wQYgCYqJzer5Fauc2SKNgCSrcLZELB1AZkPGWnzrBQvLr7l&id=100064113931583

Hindi link....

https://www.facebook.com/groups/813599522134247/permalink/2470821759745340/


Ingredients....

2 big size Potatoes into squares
6 no. Brinjal into squares
2 tbsp Split chickpeas soaked
2 Tomato chopped
1 Onion sliced
1 tbsp grounded masala
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
Salt
Oil
For tempering...
1 tsp Cumin seeds
½ tsp mustard seeds

For masala.....

1 Onion
1" Ginger
6 Garlic cloves
1 small size Bay leaf
2 Cardamom
½ of Anise
½"Cinnamon
2 Dry red chilli
1 tsp Poppy seeds
4 Cloves
Grind into fine paste 

Preparations...

The base of this curry is good when brinjal is more than potatoes. 

Boil soaked split chickpeas, potatoes and brinjal together with one cup of water and salt. And keep aside.

Heat kadhai along with oil; add cumin and mustard seeds. When they start to pop out, add sliced onion and fry till light brown. Add the chopped tomato, stir, and fry for a while. Add all the dry spices. Add the grounded masala and fry well. Masala should not be burned,so use boiled vegetable water and fry on a low flame. When the oil separates, add the boiled vegetables. Adjust salt. Cook until done. Sprinkle garam masala powder; do not stir; just cover the lid.

Stir well before plating. Enjoy with rice or roti.

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