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
Ingredients Needed
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.
Vankaya Senagalu Kura
Ingredients
- 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
Instructions
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Vaishali Sabnani says
Simple dish , but with great flavours . I was wondering if the brinjals could be replaced with some other veggie .
Varada says
Channa and Eggplant is a unique combination. You platter looks like a simple filling everyday meal. Love it.
Priya Suresh says
Excellent side dish of rotis, love these sort of legumes and vegetables kind of curries to have with both rice and rotis.. Inviting kura there.
Sandhya Ramakrishnan says
Valli, Wishing you and your family a very Happy New Year! This is such a delicious curry. I would have never thought of combining these ingredients together.
harini says
Wow! I love such simple, homey dishes which we ate growing up. Very fond memories to go with these dishes. Good one, VAlli.
gayathriraani says
Brinjal and black channa makes an amazing combo. To this we also add tamarind which is our hot fav and we usually make it on Thursday.
srividhya says
This reminds me of the brinjal pitlai that we make. Love the addition of the coconut paste. Makes it so yum. I love these types of sides that are perfect for both rice and roti.
Pavani says
That is a delicious curry with vankaya and senagalu Valli. Adding coconut paste also sounds yummy!! You know I have to try this version some time soon, right?? 🙂 🙂
FoodTrails says
Kala Chana with Brinjals that's an interesting combination .. never tried this.. looks so tempting.. will try..
Suma Gandlur says
This curry sounds like a blend of north and south Indian flavors. That black garbanzo addition is a new one to me in a brinjal preparation.
chefmireille says
black chana is so healthy I always say I have to cook with it more but then don't - Now you are reminding me and I love this curry (though I will sub the eggplant)
Padmajha Sureshbabu says
Such a different gravy to go with Roti! I am now tempted to try this as a side with steamed rice.
Veena Krishnakumar says
I think I need to do andhra thali to relish all these. I have never tried this combination of hanna and eggplant. Looks very nice