• Eggplants 6
• Black Small Chana – 1 cup
• Garlic 1, crushed
• Onion 1 large sliced
• Toamtoes 2-3 chopped
• Salt
• Turmeric powder 1/2 spoon
• Chili powder 1-2 spoons
• Tamarind water 1 cup
• Grated coconut 1 cup
• Oil few spoons

For Tempering:

• Mustard seeds 1/2 spoon
• Cumin seeds 1/2 spoon
• Asafoetida 1/4 spoon
• Curry leaves few
• Oil few spoons

Method:

1. Soak chana for at least 12 hours in water. Never soak them on your kitchen counter. Always leave them in the refridgerator, while soaking. If you leave them on kitchen counter…water would ferment sometime. The next day/after 12 hours, its ready for cooking.
2. Chop the brinjal(if it is too big) or if you use mini-eggplants, just slit them twice. Leave them in cold water until cooking.
3. Pressure cooked the well-soaked chana with limited salt in it. Maybe for 1-2 whistles. Then set aside along with its water.
4. Make a thick puree out of fresh grated coconut(i used frozen tho’). Set this aside.
5. In a large crock pot, heat oil. Add garlic and fry real good, maybe til its fragrant enough.
6. Then followed by onions, fry till they turn to golden color. Now turn-in chopped tomatoes. When the turn pulpy, add salt, turmeric, chili powders and tamarind water.
7. Add eggplants and chana to this. Cover and cook over medium heat. When the veggie is almost done, add coconut puree to this. Bring this to a boil.
8. In a seperate pan, heat oil. Add all the tempering items mentioned above. Wait till they pop and crackle well. Run this seasoning over the curry prepared.