Ingredients:
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Kala Chana (Soaked overnight) - 1/2 cup
Onion - 1/4 ( chopped )
Tomato - 1/2 ( chopped )
Eggplant - 2
Turmeric - 1/4 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt
Tamarind
Oil
Vadagam
Curry leaves
Garlic - 5 cloves ( Crushed )
Fennel - 1/4 tsp
Coconut - 2 tsp
Roasted dhalia - 2 tsp
1. Pressure cook chana, onion, tomato, eggplant for 5 whistles.
2. In a pan, add oil, fry vadagam, curry leaves, crushed garlic.
3. Now add cooked chana mixture, tamarind and let cook for 5 mins.
4. Grind coconut, fennel, dhalia and add to the chana curry at the end.
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