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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.