🇮🇳 Indian Vegetarian

Baingan Aur Chana Dal Curry

Name: Baingan Aur Chana Dal Curry
Prep time: 25 min
Cook time: 44 min
Total time: 69 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 1 cup, soaked overnight Chickpeas; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 2 tbsp Tamarind Paste; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder

🇮🇳 Indian

Eggplant with chana dal and tamarind, the Tamil kathirikai poriyal-curry hybrid. Restaurant comfort, home kitchen effort — the masala does the heavy lifting. Ladle over steamed rice with sliced onions on the side.

Prep 25 min Cook 44 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Chickpeas1 cup, soaked overnight
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Curry Leaves2 sprigs
Tamarind Paste2 tbsp
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Turn the eggplant through the masala with the chickpeas, add warm water and bring to a gentle simmer.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Senagapappu Vankaya Curry || Brinjal Chanadal Curry ||Bhimavaram recipes · on YouTube