Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Eggplant, diced | 420 g | Pungent, Bitter, Sweet · Heating |
 Cooked chickpeas | 320 g | Sweet, Astringent · Cooling |
 Coriander seeds | 5 g | Astringent, Bitter, Sweet · Cooling |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 320 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the diced eggplant and cooked chickpeas into even pieces.
- Warm the ghee; bloom the cumin, ginger, and turmeric until aromatic.
- Add the main ingredients and coriander seeds; turn them through the seasoning for two minutes.
- Pour in the water, add the rock salt, and cook covered until every component is tender and the sauce lightly coats it.
- Uncover for the final minutes, adjust the texture by stirring gently, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian everyday cooking)
Eggplant Chickpea Curry is a practical home-style main with a moist, fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Eggplant Chickpea Curry
| Nutrient | Per 100g | Per Serving (1 serving (275g)) |
|---|---|---|
| Energy (Calories) | 89 kcal | 245 kcal |
| Protein | 2.9 g | 8.0 g |
| Total Carbohydrates | 10.3 g | 28.3 g |
| Dietary Fiber | 3.5 g | 9.6 g |
| Total Sugars | 2.7 g | 7.3 g |
| Total Fat | 4.5 g | 12.3 g |
| Calcium | 24.9 mg | 68.4 mg |
| Iron | 1.29 mg | 3.56 mg |
| Magnesium | 22.2 mg | 61.0 mg |
| Phosphorus | 59.0 mg | 162.2 mg |
| Potassium | 184 mg | 507 mg |
| Sodium | 244 mg | 670 mg |
| Zinc | 0.53 mg | 1.45 mg |
| Copper | 0.14 mg | 0.39 mg |
| Manganese | 0.15 mg | 0.40 mg |
| Selenium | 1.3 µg | 3.5 µg |
| Vitamin C | 1.3 mg | 3.6 mg |
| Vitamin A (RAE) | 14.7 µg | 40.3 µg |
| Vitamin E | 0.64 mg | 1.75 mg |
| Vitamin K | 4.5 µg | 12.4 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.13 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.09 mg |
| Niacin (Vitamin B3) | 0.42 mg | 1.14 mg |
| Vitamin B6 | 0.07 mg | 0.19 mg |
| Folate (DFE) | 52.8 µg | 145.1 µg |
| Choline | 14.9 mg | 41.0 mg |
