### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - soaked and boiled,2 Brinjal (Baingan / Eggplant) - cut into wedges,1 Mango (Raw) - cut into wedges,1 Onion - sliced,3 cloves Garlic - chopped,1 Star anise,1 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Sichuan peppercorns,1 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,1 teaspoon Sugar,1 cup Coconut milk,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Thai ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the One Pot Chickpea and Brinjal Curry Recipe, keep the chickpeas and other ingredients ready to prepare the curry.Heat oil in a heavy bottomed pan or kadhai. Add all the whole spices like star anise, cinnamon stick, cardamom and pepper corns. Saute for it about 10 seconds.After 10 seconds, add in the sliced onions, chopped garlic into the kadai and saute it for about 2 minutes. Add in the brinjal and stir fry for about 5 minutes.Add the required salt, water, cover it with the lid and cook for another 5 minutes till the brinjal softens.Add cooked chickpeas and spice powders including red chilli powder, black pepper powder and turmeric powder. After a minute, add in the coconut milk, 1/2 cup water and simmer and cook for about 3 minutes.Add salt, sugar and stir well. Check for seasoning and remove from heat and serve.Serve the One Pot Chickpea and Brinjal Curry Recipe along with simple Steamed Rice or a Flaky Paratha to enjoy your lunch. You can serve Satvik Carrot Sprouts Salad along with this meal.