Main ingredients: brinjal and chik peas.             Cook time: 30 minutes.

FOR 4 PEOPLE.

BRINJAL AND CHICK PEAS CURRY

BRINJAL AND CHICK PEAS CURRY

INGREDIENTS:

  1. Brinjals- ½ kg.(cut into long pieces).
  2. Split chick peas- 50 gms.
  3. Onion- 1 medium (chopped).
  4. Green chillies- 3 (chopped).
  5. Ginger garlic paste- ¼ tsp.
  6. Water- ½ – 1 cup (100 ml).
  7. Oil-2 -3 tbsp.
  8. Salt- to taste.
  9. Turmeric powder- 1 pinch.
  10. Red chilly powder- 1 tsp.
  11. Fresh coriander leaves- 3-4 sprigs (finely chopped).

FOR TEMPERING:

  1. Cumin seeds/ jeera/ jeelakarra- 1tsp.
  2. Mustard seeds/ ria/ aavaalu -1 tsp.
  3. Split black gram (skin less) / ria, aavaalu.
  4. Curry leaves-2 strings.

PREPARATION:

Boil the chick peas along with sufficient water for 15 minutes or till the chick peas are almost cooked. Drain them and set aside.

While cutting brinjals, put the brinjal pieces  into salt water mixture.

COOKING INSTRUCTIONS:

Heat oil in a non stick cooking pan on medium flame.  Add cumin seeds, mustard seeds and split black gram and let them splutter. Add chopped onion, chopped green chillies and curry leaves and sauté. Add ginger garlic paste and stir fry for a minute.  Add chopped brinjal, salt and turmeric powder and mix well. Continue to sauté for 5- 10 minutes or till the brinjal mixture begins to stick to the pan.

Add boiled chick peas, chopped coriander leaves, red chilly powder   and water and combine. Cover with lid and simmer for 5-7 minutes or till the curry reaches to required gravy consistency.

Hope you like it.

SABITHA..

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