1 Cup black channa
1 table spoon red chilli powder
½ table spoon coriander powder
1 medium size onion sliced
½ table spoon mustard seeds
1 potato cut into chunks
1 egg plant cut into 1’ size pieces
2 table spoon oil
Salt to taste
MASALA TO GRIND
2 medium size onion chopped
1 big size tomato
10-12 garlic cloves
1” ginger piece
2-3 sprig fresh coriander leaves
½ cup grated coconut
1. Soak black channa over night, and drain the channa and keep aside.
2. Grind all the ingredients for masala to a smooth paste with little water and keep aside.
3. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add black channa, potato and egg plant, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.
4. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water.cover the cooker with a lid and cook it for 3-4 whistles.5. Serve it with steamed rice or chapathi