INGREDIENTS
1/8 tsp
Asafetida
1 15 ounce can
Chickpeas, cooked
1 1/4 tsp
Coriander, ground
1
Eggplant, large
2 tsp
Ginger paste or minced ginger, root
1
Onion, medium
1/4 cup
Parsley or cilantro
1/2
Red bell pepper
1 14 ounce can
Tomatoes
1/2 tsp
Cayenne or other hot red pepper
1/4 tsp
Garam masala
1/2 tsp
Turmeric
1 1/4 tsp
Cumin seeds
1/2 cup
Water