To arrange Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds, warmth a tablespoon of oil in a heavy bottomed pan; add in lower eggplant wedges, with just a little salt and roast on medium warmth till the eggplant is tender. Switch the roasted eggplant from the pan to a bowl.

In the identical pan add in a teaspoon of oil. As soon as the oil is heated up; add within the mustard seeds and curry leaves. Permit it to crackle. Subsequent stir within the chopped onions, dry purple chillies and sauté till the onions are tender and tender.

Add in the turmeric powder, salt, coriander powder, garam masala powder and little or no of the coconut milk and sauté till all of the substances are come collectively.

At this stage add within the cooked chickpeas and tomatoes and simmer for about 10 minutes. Lastly stir within the coconut milk and the roasted eggplant and simmer for one more 5 minutes till you see a wealthy coloration come by means of the chickpeas.

Flip off the warmth and serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds with scorching steamed rice or Indian Breads.