Golden Eggplant And Chickpea Stir-Fry Recipe

About this recipe

A flavorful stir-fry featuring tender eggplant, protein-packed chickpeas, and aromatic spices, perfect for a hearty dinner.

Ingredients

• 100 g Coriander Leaves
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 6 pcs White Eggs
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 100 g Jeera
• - Rice Flour
• 200 ml Mustard Oil
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Wash and dice the eggplant into bite-sized pieces and set aside.
2. 2. Heat mustard oil in a pan and add cumin seeds; let them sizzle for a few seconds.
3. 3. Add finely chopped garlic, ginger, and onions to the pan; sauté until the onions become translucent.
4. 4. Stir in diced tomatoes and cook until soft, creating a thick base.
5. 5. Add turmeric, coriander, and red chili powder; mix well to combine the spices.
6. 6. Toss in the eggplant pieces and cook until they turn tender, stirring occasionally.
7. 7. Add the cooked chickpeas and stir to coat them evenly with the spice mixture.
8. 8. Beat the eggs in a bowl, season lightly with salt, and pour over the stir-fry.
9. 9. Mix gently to scramble the eggs while cooking them into the stir-fry mixture.
10. 10. Sprinkle rice flour over the dish to create a slightly crispy texture and stir well.
11. 11. Cook for an additional 5 minutes to allow flavors to meld together.
12. 12. Garnish with freshly chopped coriander leaves before serving.