Ingredients:

• Channa/Chick peas – 1/4 cup
• Brinjals – 3 medium (diced)
• Onions – 1 (medium) chopped
• Tomatoes – 2 (small) chopped
• Garlic – 3 cloves (small) – chopped roughly
• Mustard seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/4 tsp
• Oil – 3 tbsps
• Salt to taste
• Coconut paste – 3 tsp (optional)

Method:

Soak the channa overnight and pressure cook with a little salt and set aside.

In a pan, heat the oil, splutter mustard seeds. Add the onions, garlic, tomatoes and saute for a while. Then, add the chilli, coriander, turmeric powders, brinjals and salt to the mix along with some water and allow the brinjals to cook well. Then add in the channa to the mix and bring the contents to a boil. Finally stir in the tamarind paste. Bring to a boil.? (Optionally, can add in the coconut paste finally and mix well and bring to a boil). Goes well with rice.