Cooking web notes

Actually i prepared this eggplant and channa curry coz both eggplants and pressure cooked channas were sitting my fridge and i want to turn them as something as gravy or else as simple curry to enjoy along with rice or with rotis, finally my small brain went for this delicious, quick, simple and easy curry, this curry tastes fabulous as side dish for rotis as well as a prefect side dish along with curd rice or simple sambar rice..I loved this combination very much and happily finished those leftovers as a droolworthy curry..Sending this curry to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran



1no Eggplant (big & cubed)
1cup Cooked chickpeas
1no Onion (chopped finely)
1no Tomato (chopped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1/4tsp Cumin powder
1/2tsp Mustard seeds,cumin seeds
2tbsp Grated coconut
Few curry leaves
Salt
Oil

Heat enough oil, let splutters the mustard seeds and cumin seeds, now add the chopped onions, chopped tomatoes,saute for few minutes, add immediately the ginger garlic paste and cook until the raw smell goes away..Add the cubed eggplant chunks along with red chilly powder, coriander powder, garam masala powder,cumin powder,curry leaves and salt..saute everything until the eggplants gets half cooked, add the cooked channas to the veggies,cook everything in simmer until the oil gets separates..Add the grated coconut, give a stir and put off the stove..

Enjoy with rice or rotis..