Brinjal-fresh green chickpea curry (vankaya-pachi sanagala kura)

Ingredients

• 5 medium size purple brinjals
• 1 tomato
• 1/2 onion finely chopped
• 4 green chillies slit length wise
• 1/2 cup shelled green garbanzo/chickpea (fresh)
• fistful of mung sprouts (optional)
• 1 teaspoonginger-garlic paste
• 1 teaspoondhaniya/coriander powder
• 1 teaspoonsesame powder
• 1/2 teaspoonred chilli powder
• 1/4 teaspoon turmeric
• salt to taste

For tadka:

• 1 teaspoon oil
• 1 teaspoon mustard
• 1 teaspoon cumin
• few curry leaves

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Preparation

• Wash and cut brinjals into thin pieces. Chop tomato, onion fine. Slit the green chillies length wise.
• Heat oil, do the popu/tadka. Fry onions till glossy. Add green chillies, ginger-garlic paste and fry for 2 minutes.
• Add tomato fry until it becomes mushy. Add brinjal, mix well, cover and cook.
• When the brinjal cooked half, add green chickpeas and sprouts (if using) mix gently. Cover with lid and cook until done.
  
• Add coriander, sesame, chilli and turmeric powders mix well.
• Simmer for 1 or 2 minutes until the flavors blend well, stir in salt, switch off.
• Goes well with chapathi/rice.

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