Black chickpeas - 1/2 cup
Violet Brinjals - 3-4
Onion 1 medium
Garlic 3 pods
Tomato Paste 1/2 cup
Salt as required
Oil 1 tsp
Coriander leaves few spring
Soak channa over night. Pressure cook till it becomes soft.Slice brinjals and onions lengthwise.
Peel and drop garlic into small pieces.
Heat oil in a frying pan and stir fry garlic followed by onions.
When it turns golden, add sliced brinjals.
Fry in medium flame, till brinjal becomes soft.
Add tomato puree, boiled channa, (strain water and put channa alone) salt and sambar powder.
Cook till dry and then add coriander leaves.
Mix well and serve as a side dish with rice or chapathi