Make a checklist. Keep all ingredients close by

Make a checklist. Keep all ingredients close by

Soak chickpeas in a bowl with 3 c of boiling water for a couple of hours. Pressure cook until it gets soft. Do not overcook.
In boiling water add 1c of garlic skin, cook for a few minutes about 5 minutes, then simmer for 5 minutes. Strain and use it the dish.
Soak diced brinjal in water. This would prevent brinjal getting brown. Prior to cooking drain, and rise. Get rid of water.

On medium low flame heat oil in a heavy bottomed saucepan. Add mustard seeds, let them pop open, then stir in ajwan and cumin seeds. Add green chilies. Add and Sauté onion until translucent. Stir in ginger and garlic. After a couple of minutes stir in turmeric, coriander powder, and chili powder.
Add the eggplant, sauté for a few minutes. Add 2c of garlic skin water. Continue cooking over medium low for a few minute, until eggplant gets a little soft. Stir in tomato paste.

Add the cooked kabuli chana. Mix, stir in masala powder. After a couple of minutes reduce the flame to low.
Add coconut milk. Stir to combine all ingredients together. Salt to taste. Turn off the stove. Aromatic flavorful masala curry is ready to taste.

Taste, transfer to a serving bowl. A bowl of masala curry with eggplant and kabuli chana would make a good lunch. Serve with chapathies, roties or parotas. You may even mix with rice