INGREDIENTS:
2 1/2 cups whole chickpeas (garbanzo beans) sorted, washed, soaked overnight in water, and boiled until tender
3 medium eggplants, washed, peeled and cut into cubes
6 medium-size, firm ripe tomatoes, skinned, and cut into chunks
1/2 cup ghee
2 T grated fresh ginger root
3 seeded, minced fresh hot green chilies (use as desired)
1 T cumin seeds
1 t black mustard seeds
scant 1/2 t hing
2 turmeric
salt (as desired)
3 T chopped fresh coriander leaves, parsley or 1 t roasted, ground coriander seeds
1 1/2 teaspoon fresh lemon juice
1 T sugar, honey, or equivalent sweetener
DIRECTIONS:
1. Heat the ghee in a saucepan over medium to medium-high flame for 1 minute. Drop in the ginger root, seeded chilies, cumin seeds, and mustard seeds, and fry for about 30 to 45 seconds or until the cumin seeds turn golden brown. Add the hing, and then immediately add the eggplant cubes. Stir-fry for about 8 to 10 minutes, or until the ghee is absorbed into the eggplant and the cubes are brown.
2. Stir in the tomatoes, turmeric, and the drained, cooked chickpeas. Add a couple cups of the drained chickpea water and bring to a boil.
3. Partially cover the pot, reduce the flame to medium-low, and simmer, stirring occasionally for 30 minutes, or until the eggplant is butter soft.
4. . Before offering to Krishna, mix in the fresh coriander or roasted ground coriander, lemon juice, and sweetener.
VARIATIONS: Cooked, chopped spinach may also be added to this dish. If you want a drier vegetable, remove the lid, raise the flame to high, and quickly cook off the excess liquid. If you wish a pureed eggplant-and-tomato vegetable, cook over medium flame, stirring frequently to avoid scorching, until the ingredients have merged into a thick velvety sauce.
This recipe serves 6-8 people.