Tamil Feasts' Vegan Eggplant + Chickpea Curry

This Eggplant and Chickpea Curry is a classic dish that is made in most of the households in Sri Lanka.

It is a great vegan recipe and has become a customer favourite at our Tamil Feasts here in Australia too!

Ingredients

2 large eggplants
1 tbsp turmeric
Oil for deep frying and frying
400g tin chickpeas
1 large onion, chopped
2 cloves garlic, chopped
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1 tsp curry powder
1 tsp chilli powder
2 tbsp tamarind pulp
½ cup water
Salt to taste

Method

Chop the eggplant into roughly 5x2cm pieces, salt well and sprinkle with turmeric. Place in a colander and leave for 20 mins.

Heat enough oil in a frying pan to deep fry eggplant. Once hot add the chopped eggplant (you can do this in batches if you need) and deep fry until golden brown. Dry on paper towels to absorb excess oil.

Heat a small amount of oil in another pot, over a medium heat. Add the fennel seeds, mustard seeds, cumin seeds and curry leaves,  and fry until popped.

Add onion and garlic and cook until lightly browned. Then add the curry powder and chilli powder and cook for another 1-2 minutes.

Meanwhile, combine tamarind and ½ cup water and allow to soak, squeeze together in your hand to extract the liquid.

Add the tamarind liquid (not pulp), the tin of chickpeas (with its liquid) and the fried eggplant to the spice mix. Heat together and cook for 5 minutes.

Season with salt to taste.