Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Oil
1 ea Onion, diced
1 ts Ginger pulp
1/4 ts Turmeric
1 ts Garlic pulp
1 ts Garam masala
1 1/2 ts Coriander
1 ts Chili powder
14 oz Canned tomatoes
1 sm Eggplant, diced
1 ea Orange bell pepper, diced
7 oz Chickpeas, cooked
1 ts Salt

Heat oil in a karahi or wok, add the onion saute until golden-brown.
Lower the heat stir in the ginger, turmeric, garlic, garam masala,
coriander chili powder.

Stir in the tomatoes, followed by the eggplant, bell pepper,
chickpeas salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.

Shehzad Husain, "Vegetarian Indian Cookery"

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