Aloo Baingan Chatt   

1kg baby potatoes
1 x 440gm Chickpeas, drained  
1 jar Tamarind Tree Spicy Eggplant chutney  
2cm julienned ginger (optional) 

To serve: 
Tamarind tree Tamarind and Date chutney 
Bhuja mix 
Sliced spring onions


Dice and Boil potatoes until just cooked. Set aside to cool. 
Warm through chickpeas in a little olive oil, add ginger if using.
Crush potatoes with a back of a spoon until skins are broken. Add chickpeas and stir through Tamarind Tree Spicy eggplant chutney
Plate on a serving dish and drizzle with Tamarind Tree Tamarind and Date chutney and yoghurt. Top with sliced spring onions, coriander  and Bhuja mix. 

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