Ingredients:

  1. 1/2 cup channa
  2. 2 large potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the Channa overnight (or soak it for 8 to 12 hours).
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the channa, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

The English name for Channa is Chickpeas

Chickpeas (brown) /Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) /Kabuli Chana

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