Ingredients:
1) 1/4 kg big bharta baingan
2)100 gms black channa washed and soaked overnight
3)2 tsp minced garlic
4)1 tsp green chilly paste
5)1/4 tsp turmeric and red chilly powder
6)4 tbsp oil
7)Salt to taste
8)1/2 tsp coriander powder
9)2 tsp chopped coriander for garnish
10)a pinch of asoefatida
Method:
Pressure cook channa with little water and salt for 4 whistles or untill it is soft.
Once done let the pressure settle and then only open the cooker.
In the meantime wash and cut into small pieces brinjal and keep it aside for 5 minutes.
Take a heavy bottom pan or kadai and put oil in it on high flame.
Once the oil is ready put the minced garlic chilly paste and saute for a minute.
Then reduce the flame and put asoefatida in it.
Once done put the chopped brinjal in it and then turmeric red chilly powder salt and mix it.
Let it cool for 10 minutes till brinjal becomes soft.
Open the cooker and take out the channa and check whether it is properly cooked or not.
Mix channa with the baingan and cover with lid so that it mixes well with the brinjal.
Let the vegetable cook on medium.flame for 7-8 minutes and then check it must have mixed well with the brinjal.
Put coriander. Powder in it and mix well and then last step garnish with coriander.
Serve hot with Kali urad Dal bajra rotla lasun chutney and gol with dahi.
This is how this vegetable is enjoyed by Gujaratis in winter more popularly a part of kathiyawadi cuisine.
