🔴 Chana peda , Brinjal masala fry recipe by Meal Palace , instant sweet recipe

Ingredients

• 2 large Eggplant (washed, stems trimmed, sliced crosswise leaving the central core attached for a flower‑like shape)
• 0.5 kg Roasted Chickpeas (pre‑roasted; can be bought or roasted at home)
• 0.5 cup Green Pistachios (unsalted, finely chopped)
• 2 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 inch piece Ginger (grated)
• 2 medium Tomato (pureed or finely chopped)
• 2 tbsp Mustard Oil (high smoke point, adds authentic pungent flavor)
• 1.5 tsp Coriander Powder
• 1 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Chaat Masala
• 0.5 tsp Amchur Powder (dry mango powder for tanginess)
• 1 tsp Salt (or to taste)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Wash and Slice Eggplant

   Rinse the eggplants under running water, pat dry, trim the stems. Place each eggplant on its side and cut crosswise into 1‑inch thick rounds, keeping the central core attached so the pieces stay together like a flower.

   Time: PT10M

2. Prep Remaining Ingredients

   Finely chop the pistachios, onions, tomatoes, and mince garlic and ginger. Measure all spices into a small bowl.

   Time: PT10M

3. Roast Eggplant Slices

   Heat the skillet/tawa over medium heat. Add 1 tbsp mustard oil, then place the eggplant slices cut‑side down. Roast for about 4‑5 minutes per side until lightly charred but not mushy. Remove and set aside.

   Time: PT10M

   Temperature: Medium heat

4. Sauté Aromatics

   In the same skillet, add the remaining 1 tbsp mustard oil. Add chopped onions and sauté until golden brown, about 4 minutes. Stir in garlic, ginger and sauté another minute.

   Time: PT5M

   Temperature: Medium heat

5. Toast Spices

   Add coriander powder, red chili powder, turmeric, and a pinch of salt. Stir continuously for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Add Tomatoes

   Mix in the chopped/pureed tomatoes. Cook, stirring occasionally, until the mixture thickens and oil separates, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Combine Chickpeas and Eggplant

   Add the roasted chickpeas and a quarter cup of water. Bring to a gentle simmer for 5 minutes. Then gently nestle the roasted eggplant slices back into the gravy, coating them with the masala.

   Time: PT5M

   Temperature: Low simmer

8. Finish the Curry

   Stir in amchur powder, chaat masala, and adjust salt. Simmer on low for another 5 minutes until the eggplant is tender but still holds its shape. Garnish with chopped pistachios and cilantro.

   Time: PT5M

   Temperature: Low heat

9. Serve

   Transfer the curry to a serving bowl. Serve hot with steamed rice, roti, or paratha.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

7 g