BRINJAL CHICKPEAS MASALA

This is one of the recipes which goes well with all rice varieties. Chickpeas/ Kondaikadalai has to be soaked overnight and pressure cooked before adding to brinjal. Black chickpeas can also be used.

INGREDIENTS:
Brinjal - 200g
Chickpeas - 50g
Tomato - 1
Small onion - 10
Garlic pods - 5
Sambhar powder - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves - little
Oil - 3 tsp
Salt

METHOD:
1. Pressure cook chickpeas by adding turmeric and required salt with enough water and drain water completely after the pressure reduces.
2. In a tawa, heat oil, add mustard, cumin.
3. After it splutters, add urad dhal, curry leaves and asafoetida.
4. Add chopped onions and garlic and cook till the onion turns translucent.
5. Add chopped brinjal and tomato.
6. Mix well and close with a lid and cook on low flame for few minutes.

7. Add cooked chickpeas, sambhar powder and required salt.
8. Mix well, cover with lid and cook foe few more minutes.
9. Add chopped coriander leaves and switch off the flame.
10. Tasty Brinjal Chickpeas masala is ready.