2tablespoonscoconut oilsunflower or vegetable oil is also good
1smallonionchopped or diced finely (optional)
2garlic clovesoptional
1-inch cube or 2.5 cmfresh ginger root
5 - 6stemsfresh thyme leaves
1green chillicoarsely chopped or just slit in half
1/2teaspoonground cumin
1 1/2teaspoonsgaram masalaor equal mix of ground cardamom, cinnamon, black pepper, nutmeg, cloves
3Roma tomatoeschopped
5 - 7fresh curry leavesomit if you can't find these, or 2 bay leaves
1/4cupcoriander leaveschopped finely
2medium-sizepotatoespeeled and quartered
400gchickpeasboiled or canned
1/4cupfrozen peas
1largeeggplantaubergine, sliced across in 1.5-cm (or 1/2-inch) thick circles
salt to taste
Instructions
Heat 1 tablespoon of oil in a large deep pan on a medium heat.
Add the potatoes and stir to evenly coat with oil. Add a couple tablespoons of water. Cover and let cook, occasionally stirring and adding a little water until potatoes are almost cooked (90%). The potatoes need to be almost cooked because the idea here is to allow the potatoes to slightly over-cook in the sauce later. In this way, while they will slightly disintegrate, they will thicken the sauce.
While potatoes are cooking, cook the eggplants. In a large skillet on medium heat, add another tablespoon oil. Place in eggplant circles and let cook until only half cooked, occasionally turning them on the other side. A fork test should allow the fork to prick through with a slight spongy resistance. (When completely cooked, the fork will slide it very easily and some moisture from the eggplant will seep out).
Once potatoes and eggplant are done, remove from pan and set aside.
Wash and dry the pan in which the potatoes were cooking. We will use it to make the sauce.
Place tomatoes, ginger and garlic (if using) in a blender and process till pureed. Keep aside.
Using the dry deep pan on medium heat, place spices: cumin and garam masala.
Roast on dry for about 1 - 2 minutes, constantly stirring to avoid burning. This will release the aroma and intensify the flavour.
Next add tomato sauce mixture. Add thyme, curry leaves and onions (if using) and simmer until sauce is reduced.
Next, add chickpeas, peas and chili. Add 1 cup water (you may add more later when required) and simmer for about 10 minutes.
Add eggplant, potatoes and chopped coriander. Mix well and add another cup water.
Cover and simmer on low heat for about 15 minutes. If the sauce dries out, add a little water. Fork test the eggplant. If eggplants are soft and there is still too much liquid, then leave pan uncovered to reduce the sauce on high heat. You should leave in some sauce though since this is a stew.
Sprinkle with salt to taste and give it a good stir.
Take off the heat and keep covered until ready to serve.
Garnish with fresh coriander leaves (or parsley) and serve with rice or French baguette.