INGREDIENTS .

4 or 5 pieces of eggplant long one (they call eggplant) wash and cut one inch pieces.

1 1/2 tablespoon  corn or canola oil (or your choice)

1 res dry chili pepper.

10 pieces fenugreek seed .

1/4 teaspoon ajwain seed.

6 curry leaves that optional.

1/2 cup coriander ( cilantro) leaves wash and cut very small.

1 teaspoon crush cumin seed .

1 teaspoon red  Kashmiri chili powder.

1/2  teaspoon turmeric powder.

Salt  to taste.

2 tablespoon  spilt chickpeas ( it call Dal)

METHOD .

1: grind  spilt chickpeas ( not to fine ) and keep side .

2: put pan on the stove on medium low heat, put oil in and let get hot ,put  fenugreek seed ,ajwain seed,dry chili and curry leaves let them fry and put eggplant in with  pinch red chili and pinch of turmeric and mix well .then put salt and one cup water in mix cover the pan .

3: let cook  five minutes,keep and check and stir in between, make sure in don’t stick in bottom ,

4:mix all masala with grind split check piece flour ,red chili, turmeric  powder, crushed cumin seed little salt ( remember we put some salt in eggplant) and mix well .

5: check eggplant it all most ready ( it look color change ) then add your masala mixture ( if you need little more water then you can add little as you need .when it ready put coriander leaves in mix  and cover pan trun off stove ,serve hot with gluten free naan or gluten free Roti or rice or quinoa.

Look at this it’s ready to eat.

Note: it vegan, allergy friendly, gluten free, dairy free, nut free.

it very easy to make it take 5 to 7 minutes to cook and no  garlic,no onion and no tomato,but still very  tasty .even you can make sandwich to with gluten free rolls and take for lunch .