Fresh Garbanzo Beans Kurma

For years, I have seen only the dried crinkled chickpeas variety. They were rehydrated and cooked for longer time in stovetop. Once, I stepped outside of India, I spotted the canned one. I felt in love with the convenience of can and store my pantry for my quick fix meal ideas. But, I never came across the fresh one until I moved to California. They appear in season in Indian and Latino grocery stores.

The tiny, green puffy pods carry one or may be two fresh green garbanzo beans. The difficult part is to shell out - you may cry for help at certain point. If you have someone around you, call them either it would be fun or he/she might threaten you not to buy next time. > You can snack them right way, blanched the beans and even cook few minutes to make a side dish.
I thought the kurma would be perfect - it is done with brinjal and cooked chana back home. The fresh beans has a natural sweetness like peas and pair beautifully with coconut and the spices.

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Fresh Garbanzo Beans and Brinjal kurma Ingredients  Fresh garbanzo beans/ Chickpeas shelled : 1 cup Small purple brinjals: 3 medium Onion: 1 medium -diced Tomato: 1 medium - diced Curry leaves: few Ginger-garlic paste: 1/2 tsp each Turmeric: 1/4 tsp Red chili powder: 2 tsp Coriander powder: 2 tsp Salt: to taste To be ground into paste: Fresh grated coconut: 3/4 cup Fennel seeds: 1 tsp

Seasoning:

• Cinnamon stick: 1/2 inch
• Cloves: 2 counts
• Bay leaf: 1/2 or one small
• Oil: 2 tsp

Instructions

1. Heat a saucepan or kadai with oil, do the seasoning with the items listed above.
2. Next, saute the onion until they loose color and slightly brown, add the tomato + curry leaves with little salt. It will help to soften and cook quickly. Once the oil will ooze out , add the ginger-garlic paste. Fry for few seconds.
   
   
3. Add the sliced brinjal and all the masala powders(Chili, coriander,turmeric and salt), let the masala coat the veggie for 3 to 4 minutes.
4. Pour a cup of water approximately and cover with lid. let it cook another 5 minutes or more, until the brinjal turn lighter and slightly soft.
5. Now add the coconut+fennel seeds paste + the fresh garbanzo beans, adjust the spice level and salt and even the consistency of gravy. Let it simmer another 5 to 8 minutes in medium low heat.
6.  Serve with plain rice or with flat bread (chapati or parotta)