INGREDIENTS: Oil, Jeera, Onions, Ginger garlic paste, Long Green Brinjal (you can even use normal brinjal also), Salt, Turmeric, Red chilly powder, Dhaniya powder, Tomato, Chikpea (white chenna / senagalu),  Tamarind pulp, Garam masala, Coriander

PREPARATION:
  • Saok chenna in water over night and pressure cook till soft for 4-5 whistles (varies according to cooker)
  • Place kadai on flame, heat 2-3 spoons of oil
  • Add jeera, onions, ginger garlic paste and fry till transparent
  • Add cut brinjal pieces and cook till soft
  • Add salt, red chilly powder, turmeric, dhaniya powder and saute for few minutes
  • Add cut tomato and cook till soft
  • Add boiled chikpea , tamarind pulp, little water and close the lid
  • Simmer for 5-8 minutes, so that chikpea observes all the masala
  • Open the lid add little garam masala, coriander, mix well
  • Dish out and serve
  • Tastes good especially with rotis, chapathis, rice..

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