1 cup Brown channa
1 tbsp cooking oil
2 red onion chopped (or 1 cup small onion)
2 tomatoes chopped
5 dry red chillies
4 garlic clove
1 tsp cumin seeds
10 curry leaves
1 tbsp coriander powder
1 tbsp grated coconut
1 medium size eggplant (or 4 small eggplant)
Chopped Coriander leaves to garnish
Soak the channa for 4 to 5 hours
Wash and cook them until soft in pressure cooker
In pan heat oil
Add onion and fry until transparent.
Add red chillie, garlic, cumin seeds, curry leaf and chopped tomatoes.
Once the tomatoes are cooked add the coriander powder and coconut.
Fry for further 2 minutes.
Remove from heat and allow the mixture to cool.
Add 3 tbsp of cooked channa to the mixture and grind into fine paste.
Heat pan add 1 tsp oil and mustard
Once the mustard splutter add the grind paste with some water.
Allow gravy to boil for 5 minutes.
Now add the cubed brinjal(eggplant) and salt.
Once the brinjal is cooked garnish with coriander leaves and serve with hot rice.