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Brinjal and Chickpeas Curry

Posted Nov 04 2009 10:02pm

I tried making curry using chickpeas and brinjal and it came out really well. Chickpeas are highly nutritious and have maximum of 25% protein. Chickpeas have  low glycemic index values and therefore suit well  for diabetics and people who want to overcome weight gain problems.

So here is the recipe:

brinjal-channa-curry

Ingredients

  • 250 gms of violet brinjal
  • 100 gms of white chickpeas (Kabuli channa)
  • One medium sized onion
  • One tomato
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1 tsp red chilli powder
  • 1 tsp daniya powder
  • 1/2 tsp cumin seeds
  • Salt as required
  • 1 tsp oil
  • Few coriander leaves

Method

  1. Wash and soak kabuli channa over night.
  2. Put channa in a pressure cooker with enough salt and water and cook till it becomes soft.
  3. Cut brinjal and onion into thin strips.
  4. Cut tomatoes into small pieces.
  5. In a non stick frying pan, put one tsp oil.
  6. Add jeera and  let it splutter.
  7. Add chopped onion and fry till it becomes soft.
  8. Add chopped brinjal, turmeric powder, asafoetida and enough salt.
  9. Fry till the brinjal gets cooked.
  10. Add chopped tomatoes and cook till tomatoes are well  blended with brinjal.
  11. Add red chilli powder and daniya powder and fry for a while.
  12. Add the cooked channa and fry till it gets mixed with brinjal.
  13. Garnish with coriander leaves and serve hot with phulka rotis.

I tried making curry using chickpeas and brinjal and it came out really well. Chickpeas are highly nutritious and have maximum of 25% protein. Chickpeas have  low glycemic index values and therefore suit well  for diabetics and people who want to overcome weight gain problems.

So here is the recipe:

brinjal-channa-curry

Ingredients

  • 250 gms of violet brinjal
  • 100 gms of white chickpeas (Kabuli channa)
  • One medium sized onion
  • One tomato
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1 tsp red chilli powder
  • 1 tsp daniya powder
  • 1/2 tsp cumin seeds
  • Salt as required
  • 1 tsp oil
  • Few coriander leaves

Method

  1. Wash and soak kabuli channa over night.
  2. Put channa in a pressure cooker with enough salt and water and cook till it becomes soft.
  3. Cut brinjal and onion into thin strips.
  4. Cut tomatoes into small pieces.
  5. In a non stick frying pan, put one tsp oil.
  6. Add jeera and  let it splutter.
  7. Add chopped onion and fry till it becomes soft.
  8. Add chopped brinjal, turmeric powder, asafoetida and enough salt.
  9. Fry till the brinjal gets cooked.
  10. Add chopped tomatoes and cook till tomatoes are well  blended with brinjal.
  11. Add red chilli powder and daniya powder and fry for a while.
  12. Add the cooked channa and fry till it gets mixed with brinjal.
  13. Garnish with coriander leaves and serve hot with phulka rotis.
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