Tuesday, November 25, 2008

Channa Baingan (chickpeas n brinjal curry)

This dish goes well with chapathi/rice. Simple and easy to make if u have cooked chickpeas ready. I usually pressure cook 11/2 cups of chickpeas at a time and divide them into batches: one half goes into hummus-arabic salad, other half into the chana salad and other half to the curry.
Chickpeas are low in fat and high in dietery fibre packed with carbohydrates and protiens.

Chickpeas - 1/2 cup
Voilet brinjals - 2 medium
Onions - 2
Garlic - 6 flakes
Tomato puree - 1/2 cup
Sambar powder - 1-1/2 tsp
Salt to taste
Olive oil - 2tsp
Coriander leaves - 2tbsp, chopped
Soak chickpeas overnight. Pressure cook the chickpeas till soft. If you do not have time for the overnight process then soak chickpeas in hot boiling water for an hour and then pressure cook for 15 min. If using canned chickpeas use it as it is.
Slice Brinjal lenghtwise and keep in salted water to prevent discolouration.
Slice onion lenghtwise.
Peel and chop garlic finely.
Tomato puree: cook 1 big whole tomato in water for 4 minutes. once cool enough to handle peel off the skin and mash the pulp.
Heat olive oil in a pan add finely chopped garlic followed by onions.
when it turns golden brown, add sliced brinjals and fry on medium flame till soft.
Now add tomato puree, chickpeas(strain water and add chana alone). Saute.
Add salt and sambar powder. Mix well add 1/4 cup water cook on low flame till semi dry if serving with roti or fully dry if serving with rice.
Garnish with dhaniya and serve hot


Shampoo said...

mmmmm..... yummmiiieee

S said...
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