Roasted Eggplant And Chickpea Curry

Roasted Eggplant and Chickpea Curry Recipe is a flavorful dish made in a coconut milk curry. The distinct flavors of curry leaf, turmeric, coriander along with garam masala leave a delectable taste to the palate. Serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds along with Indian Breads and rice for lunch/dinner.


  • 1 cup Kabuli Chana (White Chickpeas) , soaked overnight and cooked
  • 1 Brinjal (Baingan / Eggplant) , cut into wedges
  • 100 ml Coconut milk
  • 2 Tomatoes , quartered
  • 1 Onion , finely chopped
  • 2 Dry Red Chillies
  • 5 Curry leaves , roughly torn
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon garam masala
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/2 Red Chilli powder
  • 3 teaspoons Sunflower Oil
  • Salt , to taste

How to make Roasted Eggplant And Chickpea Curry

  1. To prepare Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds, heat a tablespoon of oil in a heavy bottomed pan; add in cut eggplant wedges, with a little salt and roast on medium heat until the eggplant is tender. Transfer the roasted eggplant from the pan to a bowl.
  2. In the same pan add in a teaspoon of oil. Once the oil is heated up; add in the mustard seeds and curry leaves. Allow it to crackle. Next stir in the chopped onions, dry red chillies and sauté until the onions are soft and tender.
  3. Add in the turmeric powder, salt, coriander powder, garam masala powder and very little of the coconut milk and sauté until all the ingredients are come together.
  4. At this stage add in the cooked chickpeas and tomatoes and simmer for about 10 minutes. Finally stir in the coconut milk and the roasted eggplant and simmer for another 5 minutes until you see a rich color come through the chickpeas.
  5. Turn off the heat and serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds with hot steamed rice or Indian Breads.

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