1. Cut the unpeeled eggplant into 3/4"-1" cubes. 2. Trim the ends off the unpeeled zucchini and slice. 3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along. 4. Stir in the spices and cook for 30 seconds. 5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry. 6. Add the chickpeas to the pan and cook a further 5 minutes. 7. Stir in the mint and cream and gently reheat. 8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through. 9. Serve with plain or pilau rice, or parathas if preferred. ---------------------------------------------------------------------------
Nutrition
Ingredients
