15 oz. Pre-cut Unfried White Corn Tortilla Chips (10866)
1 lb. Eggplant , sliced into 1/2" rounds
Olive Oil , as needed
Kosher Salt , as needed
2 Tbsp. Ginger , fresh , minced
2 Tbsp. Garlic , minced
4 Tbsp. Masala Spice Blend , see related recipe
1 1/2 tsp. Cayenne Powder
1 Tbsp. Turmeric
1 Tbsp. Sea Salt
6 cups Tomatoes , fire roasted , canned
3 cups Vegetable Stock
18 oz. Chickpeas , drained , rinsed
12 oz. Potatoes , peeled , cooked , small dice
9 oz. Peas , frozen
1 1/2 cups Plain Yogurt
1 1/2 tsp. Mint , fresh , minced
1 1/2 tsp. Sugar
3 cups Mangos Chutney , see related recipe
3/4 cup Scallions , thinly sliced
1.) Preheat grill to medium heat. Preheat fryer to 350°F.
2.) Brush eggplant with olive oil, season lightly with salt, and grill until soft and cooked through. Allow to cool slightly before cutting into a small dice. Reserve chilled for service.
3.) To create sauce, in a pan over medium-high heat, add olive oil, ginger, garlic, and spices. Cook 1-2 minutes, before adding tomatoes and vegetable stock. Simmer 3-5 minutes or until slightly thickened. Add chickpeas, potatoes, and peas and simmer 3-5 minutes more. Reserve warm.
4.) In a small mixing bowl, whisk together the yogurt, mint, and sugar. Reserve chilled.
5.) Fry chips for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Season immediately with masala spice blend.
6.) To assemble one portion: arrange 2.5 oz. of chips on a plate and top with ¾ cup of curry sauce, ¼ cup mango chutney, 2 tbsp. drizzle of yogurt sauce, and sprinkle with scallions. Serve immediately.