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

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
5 medium size purple brinjals

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


  • 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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