Preparation:5 Mins
Cooking time:30 mins
Serves:4
Ingredients:
Black Channa-1/2 cup
Egg Plant/Brinjal-3 Slitted
Shallots-6
Tomato-1
Curry leaves-1 sprig
Coriander leaves-2 tsp
Coconut Chunks/grated:1/2 cup
Tamarind Pulp-3 tsp
Ginger-1 inch
Garlic-2 cloves
Asafoetida/Hing-1/4 tsp
Turmeric powder-1/4 tsp
Chili powder-1/2 tsp
Coriander powder-1 tsp
Oil- 1 tsp
Vadagam-1 tsp
Or
Mustard seeds,urad dal,channa dal-1/2 tsp
Salt as needed
water as needed
Pre preparation:
1. Soak chana overnight or min 5 hours.
2.Make a paste with Coconut Chunks,Ginger and Garlic Cloves by adding water.
Step by Step Photo Recipes:
1.Add Chickpeas in a Pressure cooker and Pressure Cook till it gets cooked soft with 3/4 Cup water.
2.Once Cooked add Shallots,Tomato,Curry Leaves and Coriander Leaves.
3.Now add Brinjal,Coconut paste and Tamarind Water.
4.Now add Chili Powder,Turmeric Powder,Coriander Powder,Salt and 1 to 1 1/2 Cup Water.
5.Mix and Check for Salt and Pressure cook for 1 whistles.
6.In a sauce pan add 1 tsp Oil.
7.Add 1 tsp Vadagam or Mustard Seeds,Urad dal and Channa dal and Hing and transfer it to gravy and allow it to get thick.
8.Finally garnish with Coriander Leaves and Serve.
Serve with Hot Rice or Hot Idly.
Notes:
- Chili Powder can be added More if needed.
- Chickpeas must be cooked Soft so that gravy taste more better.
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