Shak Bhaji

Ingredients

• 1 cup brown chickpeas, soaked for 6-8 hours and drained
• Salt to taste
• 2 medium brinjals, stem trimmed and quartered
• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 tablespoons oil
• 1 large onion, sliced
• 10-15 garlic cloves
• ½ inch ginger, roughly chopped
• ½ cup scraped fresh coconut
• 1 cup chopped fresh coriander leaves
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• ½ teaspoon turmeric powder
• 1 medium tomato, chopped
• 1½ tablespoons kandalasun masala
• 2 teaspoons coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ½ teaspoon red chilli powder
• Fresh coriander sprig for garnish

Method

1. Put the chickpeas into pressure cooker, add 2 cups water and salt and cook on medium heat till the pressure is released 4-5 times.
2. Heat 1 tablespoon oil in a non-stick pan, add onion and sauté till golden brown. Take the pan off the heat and allow to cool.
3. Transfer into a grinder jar, add garlic, ginger, coconut, ¾ cup chopped coriander leaves and 2 tablespoons water and grind to a fine paste.
4. Heat 2 tablespoons oil in a non-stick pan, add mustard seeds and once the seeds begin to splutter, add cumin seeds and curry leaves and mix well.
5. Add turmeric powder, brinjal and potato, mix and sauté for 4-5 minutes.
6. Add tomato, mix and sauté for 3-4 minutes.
7. Add kandalasun masala, coriander powder, garam masala powder, cumin powder and red chilli powder and mix well.
8. Add ground paste and mix well. Add salt, mix and sauté till oil separates.
9. Add cooked chickpeas along with the cooking stock, mix well, cover and cook for 4-5 minutes.
10. Add ¼ cup chopped coriander leaves and mix well.
11. Transfer into a serving bowl, garnish with coriander sprig and serve hot.