Wash and soak the garbanzo beans in boiling water overnight. Change water in the morning once again before leaving for work.
Cut the aubergines into 11/2 X 11/2 inch size.
Finely chop the tomatoes and onion and store separately.
Make a fine paste of ginger-garlic.
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.
Heat oil in a non-stick pan. Add cumin seeds, sauté for 1 minute.
Add chopped onions and salt, sauté for 4 mins on medium flame.
Add tomatoes, ginger-garlic paste and sauté for another 8-10 on medium flame.
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!
Add the aubergines and cook for 5 minutes on medium flame.
Now add the garbanzo beans and the remaining liquid, bring to boil and reduce till you get a smooth thick gravy.
Serve hot, garnished with coriander leaves along-with buttered naan, chappati or roomlai roti
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Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.