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 lightly browned. Add the tomatoes and spinach. Stir through with the spices and then pour in the water and salt. Lower the flame to medium-low. Cover the saucepan and simmer gently for about 10 minutes. Stir in the chickpeas on top. Add the butter and continue to cook on low heat without the lid. Stir every few minutes until most of the excess liquid has boiled away. Serve hot with nimbu chaval or paratas.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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