Brinjal Chole Pepper Stew / Vankaya Senagala Kootu

Ingredients

• 1 cup chopped Brinjal Pieces
• fistful Chickpeas / Chole / kabuli Chana
• 1 pinch Turmeric Powder
• Salt to taste
For Paste :
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1/2 sp Coriander Seeds
• 1/4 sp Pepper Corn
• 1/4 sp Rice
• 2 Red Chillies
• 2 sp grated Coconut
• 2 inches Tamarind Flake
• 1 sp Oil
For Popu :
• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• 1 pinch Hing
• 2 sp Oil
• Coriander Leaves
• Curry Leaves

Instructions

1. Wash and soak chickpeas over night with enough water and keep it aside.
2. Pressure cook soaked kabuli chana with 1/2 cup of water for 3 to 4 whistles or until kabuli chana turns soft.
3. Meanwhile, heat oil in a pan add paste ingredients expect coconut, tamarind and fry.
4. When done remove from the pan and let it cool for some time, grind into a paste along with tamarind, coconut and keep it aside.
5. Heat oil in a pan add popu ingredients and fry once done add curry leaves, coriander leaves, chopped brinjal and stir.
6. Add little salt and stir, cover and cook for couple of mins, then add ground paste, cooked chickpeas along with boiled water and stir well.
7. Add turmeric powder, salt, 1/2 cup of water and mix well , let it cook for 2 or 3 mins and turn off the flame.
8. Vankaya chana kootu is ready, transfer into a serving bowl and serve hot with rice or roti.