Vankaya Senagalu Kura is a simple and easy side dish to make for rotis. The combination of black chana with brinjal tastes excellent.
All you would need to plan ahead is to remember soaking the chana ahead. Most times I plan ahead to make chana Pulao or some gravy and so chana is always stocked at home. Though when this gravy happened, we had black chana soaked and ready for sundal.
Since the day turned out hectic and we couldn’t make the sundal, it turned into this gravy along with brinjal. This was a frequent gravy when we were kids and somehow it got lost in time.
It was nice remembering the old days when Amma used to make this often.
Though my Best of 2018 is still pending, I decided to go ahead with this post as the first one for this year. I am glad I am beginning with an easy dinner idea, which is the theme for the Week1 BM#96.
I will be posting my Best of 2018 shortly until then enjoy this meal.
Vankaya Senagalu Kura
1 cup Black Chana
1 cup Brinjal
1 cup Onions
1 cup Tomatoes
Handful Curry Leaves
1 tsp Mustard Seeds
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/4 tsp Garam Masala
2 tbsp Coconut Paste
Handful Coriander Leaves
2 tsp Cooking Oil
Salt to Taste
How to make the Curry
Wash and soak the black chana overnight. When making the gravy, wash it a couple of times and pressure cook till soft. Keep it aside.
In a nonstick pan, heat the oil temper with mustard seeds, curry leaves and then saute finely chopped onions.
When it turns colour, add the finely chopped tomatoes along with cubed brinjals.
Add the spice powders and simmer for 5 to 7 mins.
Then add the boiled chana and 1 cup water and bring to a boil. Add the coconut paste and more water if required and simmer for 5 mins.
Add coriander leaves and switch off.
Serve with Rotis.