1 large aubergine, washed and diced
1 large onion, peeled and chopped
2 cloves garlic, peeled
2 inch piece root ginger
800g tinned tomatoes, drained and chopped
125ml tomato juice
300g chick peas
100g tomato purée
3 fresh chilies
2 teaspoons brown mustard seeds
2 teaspoon ground cumin
2 teaspoons cumin seeds
2 teaspoons ground turmeric
2 teaspoons ground coriander
½ teaspoon cayenne pepper
1 teaspoon ground Fenugreek
1 bunch fresh coriander, washed and chopped
Prepare the chick peas.
Soak the chick peas in cold water overnight, drain and rinse them. Place them in a saucepan with water and bring the water to the boil. Once boiling, reduce the heat and allow the chick peas to simmer covered for 1 hour.
Cook the seeds and onions.
Place a heavy saucepan on the oven over a high heat and pour in a little oil. Let the oil heat and then throw in the seeds. Cover the pan and shake it so that the seeds pop. Reduce the heat and add the onions stirring them so they do not burn.
Make the paste.
Place the ginger, chilies and garlic in a blender and make a smooth paste, adding a little oil if necessary.
Cook the curry.
Add the paste to the onion mixture and cook for 5 minutes making sure it does not stick to the bottom. Add the rest of the spices except the coriander and cook for a little while longer. Add the aubergine to the mixture and cook them for 10 minutes. Add the tomato, puree and tomato juice and mix it all together. Add the cooked chick peas and stir together all the ingredients and season to taste. Simmer covered for 30 minutes, adding water if necessary.
Stir in the chopped coriander and serve immediately.