Ingredients:

• Chole (Garbanzo Beans) – 400 grams
• Water – 600 ml
• Aubergine – 2 (approx 300 grams)
• Ripe Tomatoes – 2 (approx 200 grams)
• Red Onion – 1 (approx 100 grams)
• Ginger-Garlic Paste – 2 tbsp
• Turmeric powder – ¼ tsp
• Coriander Powder – 1 tsp
• Chilli Powder – 1 tsp
• Garam Masala – ¼ tsp
• Oil – 2tbsp
• Salt – to taste
• Coriander leaves – 1 bunch
• Cumin seeds – ¼ tsp

Method:

1. Wash and soak the garbanzo beans in boiling water overnight. Change water in the morning once again before leaving for work.
2. Cut the aubergines into 11/2 X 11/2 inch size.
3. Finely chop the tomatoes and onion and store separately.
4. Make a fine paste of ginger-garlic.
5. In a pressure cooker bring to boil the soaked drained chole and water, reduce flame to medium and simmer for 20 minutes. If you do not use pressure cooker, I would suggest using 1 litre water, boil for 20 minutes, then simmer for another 40 minutes, or till soft. Add more water if required.
6. Heat oil in a non-stick pan. Add cumin seeds, sauté for 1 minute.
7. Add chopped onions and salt, sauté for 4 mins on medium flame.
8. Add tomatoes, ginger-garlic paste and sauté for another 8-10 on medium flame.
9. Add the coriander powder, turmeric powder, chilli powder and garam masala, sauté for 2 minutes, do not allow to burn or the powder will turn bitter. As soon as get the waft of the masala powder, stop!
10. Add the aubergines and cook for 5 minutes on medium flame.
11. Now add the garbanzo beans and the remaining liquid, bring to boil and reduce till you get a smooth thick gravy.
12. Serve hot, garnished with coriander leaves along-with buttered naan, chappati or roomlai roti