Palak baingan aur channa (Spinat, Auberginen, Tomaten und Kichererbsen, indisch)

hmmh, nach einer wunderbaren yogastunde nach hause kommen und dann ist noch was da, von diesem wunderbaren vedischen gericht, aus dem »must have« kochbuch »vedische kochkunst« von adiraja dasa, herrlich:

100 g kichererbsen, über nacht eingeweicht und weichgekocht (entspricht etwa 200 g kichererbsen aus der dose)| 3 el ghee | 1 tl kreuzkümmel, ganz | 2 frische chili, entkernt und kleingeschnitten | 1 tl frisch geriebender ingwer | 1 tl gemahlender koriander | 1 tl kurkuma | 1 aubergine, gewürfelt | 6 tomaten, kleingeschnitten | 450 g frischer spinat, gewaschen, entstielt und kleingehackt | 4 el wasser | 2 tl salz | 1 el butter | naturjoghurt und frische minze, fein gehackt zum servieren

das ghee erhitzen und die kreuzkümmelsamen, den chili, ingwer, koriander und kurkuma unter rühren etwa 30 sekunden andünsten; dann die auberginenstücke dazugeben und sie unter rühren leicht anbräunen lassen. dann die tomaten und den spinat zufügen, alles gut miteinander verrühren, die 4 el wasser und die 2 tl salz dazugeben, den deckel auflegen und das ganze bei geschlossenem deckel etwa 10 minuten köcheln lassen. zuletzt die kichererbsen und nach belieben noch einen el butter dazugeben, bei offenem deckel noch etwas ziehen lassen, bis eventuell überschüssige flüssigkeit verkocht ist. dazu etwas minzjoghurt. ein wohlfühlessen, bei dem man merkt, dass es einem gut tut.

sf | 7.9.2010 | 34 Kommentare

  1. wow, so ein einfaches gemüsegericht. ich fand es wahnsinnig lecker! das ist übrigens auch gar nicht das erste gericht, dass ich ausprobiert habe. ich finde euren blog ganz toll und schaue da regelmässig rein.

    Mimmi | 09.09.10
  2. echt legga Gericht. Euer blog ist super, macht weiter so!
    Kleiner Tipp: wer kein Ghee hat, kann es super aus Butter herstellen. Butter erhitzen, auf kleiner Flamme ca. 20 min köcheln, eiweiss abschöpfen, Flüssigkeit filtern, fertig! Kühl gelagert ist es lange haltbar.

    Akkie | 09.11.10
  3. ich hab gehört: butterschmalz statt ghee tuts zur not auch – is auf jeden fall ratsamer als einfach nur butter zu nehmen!

    ich bin total begeistert von diesem gericht und seit dem auch von der vedischen küche!
    zuerst dachten wir: naja, so richtig der hammer isses irgendwie nich.
    aber nach einiger zeit ziehen (so wie bei guten eintöpfen üblich) und am nächsten tag war ich total begeistert!
    dieses gericht bringt “die organe zum schweigen”!!!

    aber: wir ham butter statt ghee verwendet (später hörte ich, butterschmalz statt ghee geht auch) so daß die kräuter wahrscheinlich nicht ihr ganzes aroma entfalten konnten.

    sarah | 15.11.10
  4. sehr sehr köstlich! ich schwelge noch immer. hab’s mit selbstgemachtem ghee zubereitet, dazu gab’s naturreis.

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