Homegrown Eggplant and Chickpeas Madala Curry -delicious and comforting curry. Recipe in Description

Homegrown Eggplant and Chickpeas Madala Curry - delicious and comforting curry Friendly recipe. Ingredients: - 1 large eggplant, cut into rings - 100g chickpeas rinsed and drained - 1/2 medium onions, chopped - 2 green chillies chopped - 3 cloves garlic, minced - 1 tablespoon ginger paste - 2 tablespoons roasted Chillipowder - 1 tablespoon curry powder - 1 teaspoon cumin powder - 1 teaspoons fennel seeds - 1 teaspoon mustard seeds - 1/2 teaspoon turmeric - 1/2 teaspoon garam masala - 1 small tomato diced - 1 cup vegetable broth or water - Salt, to taste - Oil Instructions: 1. Cut the eggplant into rings and place them salt water to avoid discoloration 2. Drain the water from the eggplant rings and marinate with tumeric powder, salt and Chillipowder and set aside. 3. Frizzle few drop of oil and Airfry the eggplant rings to golden brown. No need to over over grill and set aside. 4. Wash and boil the chickpeas. 5. Cook the chickpeas with masala, tomato, curry powder, chillipowder, cumin powder, chopped onion, green chillies, garammasala, fennel seeds, mustard seeds, tomato slices and setaside. 6. Heat oil in a pan over medium heat. Add remaining onions and and chillies and cook until onions are translucent. Add fennel seeds and mustard. 7. Add the cooked chickpeas into the wok with onion and spice mix. 8. Add garlic and ginger paste. Cook for 2 minutes. 9. Add vegetable broth and or water to make a gravy base. 10. Add the airfried eggplant rings and cook and turn gently. Cook for 5 minutes at low heat. 11. Simmer for 15-20 minutes or until the sauce thickens. 12. Season with salt to taste. 13. If desired, Garnish with fresh cilantro and serve with rice or naan. This curry is flavorful, nutritious, and perfect for a comforting meal.