A variation of this textured chickpea stew can be found in every kitchen in North India, where it is a favorite for Sunday dinners. Very much like a baked chana masala with eggplant and spinach, kabli chana baigan tarkari is almost always served with pooris, but it is also very delicious served on a bed of fresh cooked white rice with a green salad or a potato dish on the side. Like so many other Indian dishes I've come to love, this version is one I've modified from Yamuna Devi's Lord Krishna's Cuisine, a book I cannot recommend highly enough as an essential guide to authentic and delicious Indian cooking.
|Baked Gingered Chickpea Stew with Eggplant and Spinach|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on October 26, 2007
Simple and delicious gingery baked chickpea stew with a spiced tomato sauce, spinach and fried eggplant