- 1/2 cup channa
- 2 large potatoes
- 2 eggplants
- 1 carrot
- Tomatoes 1 to 3
- Garlic paste 2tbsp
- Ginger paste 1/2 tbsp
- 1 Onion
- Curry leaves
- Corinder leaves
- Oil 2-3 tbsp
- Soak the Channa overnight (or soak it for 8 to 12 hours).
- 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.
- 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.
- Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
- Wash the tomatoes and cut it into small pieces.
- Take off the onion skin and cut it into into thin pieces lengthwise.
- Wash the coriander leaves and chop it into small pieces.
- Heat oil and splatter in jeera, methi and sarso.
- When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
- Fry this till garlic turns light brown.
- Add the channa, potatoes and eggplant.
- Add salt, tumeric and masala and mix well.
- Add 2 to 4 cups of water and salt
- Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
- Sprinkle the coriander leaves on top.
- Serve with rice, roti and chutney.
The English name for Channa is Chickpeas
Chickpeas (brown) /Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) /Kabuli Chana