Spinach, Melanzane, Tomatoes and Chickpeas
Cook the soaked chickpeas until soft. Set aside to drain. Heat the ghee over medium heat. When hot, add the cumin seeds, chili pieces, ginger, coriander, and turmeric to the saucepan in quick succession and sauté for about 30 seconds. Then add the eggplant pieces and turn them over with a spoon until they are … Read more