Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil plus
-2 tablespoons
1 1/2 ts Cumin seed
1/2 ts Fennel seeds
1/2 ts Black peppercorns cracked
2 md Onions sliced
12 lg Garlic clove thickly sliced
2 ts Powdered mustard
1 ts Red pepper flakes
1 ts Tumeric or curry powder
1 ts Salt
1 sm Eggplant (about 3/4 lb)
-unpeeled, cut into
-1/2"X2" pieces
5 Plum tomatoes
-(about 3/4 lb) quartered
19 oz Chick peas
-rinsed and drained
2 tb Cilantro (or mint) chopped

In a large skillet or flameproof casserole, heat the oil over high
heat. Add the cumin seeds and cook til dark brown, about 15 seconds.
Add the fennel seeds and black pepper and cook for 5 seconds. Add the
onion and garlic and reduce the heat to moderately high. Cook,
stirring frequently, until the onion and garlic are lightly browned,
about 5 minutes.

Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant.
Reduce the heat to moderate and cook, stirring gently, until the
eggplant is limp, about 5 minutes. Gently stir in the chick peas,
cover and simmer over low heat until the liquid thickens to a gravy
and the flavors have blended, about 5 minutes. Season with additional
salt to taste. Sprinkle the coriander over the top and serve. Walt MM

teresa#lamg.com

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