PREPARATION

1. Take a pressure cooker, add 300 grams soaked chickpeas, 700 milliliters water, 1 teaspoon salt, 1 bay leaf, 1 tea bag, 4 pods cloves, 1 pod black cardamom and cover it with lid.

2. Cook till you hear 4 whistles.

3. Remove it from heat.

4. In a mixing bowl, add 400 grams eggplant, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 2 tablespoons oil and mix all the ingredients well.

5. Place it on a baking tray and spread it evenly.

6. Preheat the oven to 350°F/180°C. Bake for 20 minutes.

7. Remove it from oven and keep aside.

8. Heat 40 milliliters oil in a skillet, add 2 dry red chili, 1 teaspoon cumin, 2 tablespoons garlic and stir for 1 - 2 minutes.

9. Then, add 130 grams onions and fry till translucent.

10. Now, add 140 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.

11. Cook for 3 - 5 minutes on medium heat.

12. Add 1 1/2 tablespoons coriander, 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

13. Cook for another 3 - 5 minutes on medium heat.

14. Remove it from heat and transfer this into a blender.

15. Blend it into a smooth puree.

16. Transfer this puree into a skillet and give it a nice stir.

17. Then, add the cooked chickpeas and mix it well.

18. Now, add the baked eggplant and mix it again.

19. Cook for 5 - 7 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot.