Curry Chickpease and Potat with Eggplant (curry channa and aloo with baigan) is simply amazing and always a favorite, but when I add eggplant it surely takes the flavors to another dimension! In this savory dish, chickpeas, potatoes, and cubed eggplant are cooked in curry and seasoned with hot pepper and fresh herbs.
Heat oil in a medium pot over medium flame. Add onion (1/2 the amount) and hot pepper and allow it to brown on the edges. Add garlic and cook for one minute.
Add curry powder and cook 3 minutes, stirring continuously. Add 1/4 cup water and allow it to cook until it's grainy and fragrant.
Add chickpeas, potatoes and eggplant, scallions(or green seasoning), culantro, remaining onion, salt and stir fry for 5 minutes. If chickpeas are on the soft side, steam cook the potatoes and eggplant first for 10 mins or until the potato is halfway cooked, then stir in the chickpeas.
Once it begins to stick add water and cover by an inch.
Bring to a boil, cover and cook until the ingredients are tender and sauce has thickened, stirring occasionally. Add ground cumin if you wish. Taste and add more salt if required.