Indian Chickpeas and EggplantSpicy Indian Chickpea and Eggplant Dishes
These recipes for Indian Chickpeas in Spicy Tomato Sauce and Fried Eggplant in Yogurt Sauce make tasty complements to any meal.
Chickpeas, which come from the Middle East, and eggplant are typical ingredients in India. In particular, eggplants - known as brinjal - are native to the Indian continent.If you're interested in Asian vegetables, check out my introductory articles. By the way, these veggie plates would go well with Green Chili Chicken, Basmati Rice, Braised Beef and Steamed Whole Fish. Indian cooks tend to leave chickpeas whole, cooking them up with spices to make a type of stew. Carrots, spinach and tomato are regular additions to the chickpea plate. These recipes come courtesy of A Cook's Guide to Asian Vegetables by Wendy Hutton (Periplus). INDIAN CHICKPEAS
METHOD
Eggplants come in all shapes and sizes. The Asian eggplant tends to be longer. When choosing your vegetable, make sure it doesn' t have any soft spots or worm holes. Press a finger gently to the eggplant, if it leaves an indentation, the eggplant is too old. Also, the stems should be firm and not shriveled. Eggplants are best eaten on the day they are bought. INDIAN FRIED EGGPLANT
METHOD
NUTRITION: Eggplants have beta-carotene and moderate levels of thiamine.
The copyright of the article Indian Chickpeas and Eggplant in Asian Cuisine is owned by June Chua. Permission to republish Indian Chickpeas and Eggplant in print or online must be granted by the author in writing.
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