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.

Ingredients:

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