Eggplant and Channa Curry

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - Eggplant (big and cubed)
  • 1 cup - Cooked chickpeas
  • 1 - Onion (chopped finely)
  • 1 - Tomato (chopped finely)
  • 1 tsp - Ginger garlic paste
  • 1 tsp - Red chilli powder
  • 1 tsp - Coriander powder
  • 1/2 tsp - Garam masala powder
  • 1/4 tsp - Cumin powder
  • 1/2 tsp - Mustard seeds, cumin seeds
  • 2 tbsp - Grated coconut
  • Few curry leaves
  • Salt
  • Oil

How to Make Eggplant and Channa Curry

  • Heat 1 tsp oil in a kadai and splutter mustard seeds and cumin seeds.
  • Add chopped onions, chopped tomatoes and saute for few minutes.
  • Add ginger garlic paste and cook until the raw smell goes away.
  • Add the cubed eggplant along with red chilli powder, coriander powder, garam masala powder, cumin powder, curry leaves and salt.
  • Saute everything until the eggplant is half cooked,.
  • Add the cooked channa to the veggie and cook on simmer until the oil separates.
  • Add the grated coconut, stir and switch off the stove.
  • Serve with rice or rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipes