Channa Baingan (Channa Eggplant)

My kids love Channa. Especially with poori or parrota. I had Brinjal in the fridge which is quite old. So decided to do both Channa and Brinjal together for chappathi. My mum used to use black channa but since I run out of stock I used White channa. It goes well with rice or chappathi


White Channa (Chick Peas) - 1/2 Cup
Brinjals  - 1/4 kg
Onion -2 (slides lengthwise)
Garlic - 6 (finely chopped)
Tomato - 1 1/2 (chopped length wise)
Sambar powder - 1 1/2 teaspoon
Salt as required
Oil - 3 teaspoon
Chopped Mint and coriander leaves - 2 tablespoon


Soak Chick peas and pressure cook it
Slice the Brinjals and onions lengthwise
Heat 1 teaspoon oil and add garlic fry till it is brown in color add onion and tomato and fry till tomato is mushy. Keep it aside and let it cool down
Once cool down grind to a coarse paste
Heat rest of the oil in the kada. Add sliced brinjal and fry till it is crispy and cooked
Add Channa and grinded tomat/garlic/onion paste
Add Sambar powder and mix it well

Let it boil for 7-10 mins
Add chopped mint and coriander leaves
Serve hot