Tuesday, November 27, 2007

Channa Eggplant

1.Channa 1 cup
2.Brinjal 5
3.Onion 2
4.Tomato 4
5.Ginger garlic paste 1 tblsp
6.Chilli powder,dania powder each one tsp.
7.Mint and coriander leaves few
8.salt and oil as required.
1.Soak channa overnight. Pressure cook till it becomes soft.(allow two whistles)
2.Cut brinjals and onion lengthwise.
3.Put tomato in hot water.Peel off the skin and make it a paste.
4.Heat oil in a kadai.Fry onion till brown.Add ginger garlic paste.
Add sliced brinjals.Fry in reduced flame.Add boiled channa.
Add tomato paste,salt and chilli,dania powder.
5.Cook till dry and then add mint and coriander leaves.
6.Mix well and serve as a side curry for chappathi and rice.

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