Ingredients:

• 1 can – chick pea
• 1 – large Onion
• 1 – Tomato
• 1 – Brinjal
• 3 tbsp – vegetable oil
• Pomegranate powder – as per need
• 1 tsp – ginger-garlic paste
• 1 tsp – Red Chilli powder
• Salt – to taste
• Spinach – as per need
• 1 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1 tsp – cumin powder
• 1 tsp – Garam Masala

Method:

1. Open 1 can of chickpea, or soak chickpea overnight and boil next day with salt and turmeric.
2. Fry brinjal (eggplant) in a little oil.
3. Puree the brinjal with tomatoes. And then puree the palak (spinach) too. Keep both aside.
4. Fry onions in oil and add ginger-garlic paste.
5. Then, add the puree of the brinjal and tomatoes. Fry well till you see oil.
6. Add coriander powder, chilli powder and turmeric and fry well.
7. Add the spinach puree and the chickpea.
8. Add a little water, then cover and cook for 15 minutes.
9. Add garam masala and pomegranate powder.
10. Serve hot with rotis.

Recipe courtesy of Rita Surendar