Thursday, 27 February 2014

Katthirikkai Kondakadalai (White Channa - Brinjal)

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)


  • Heat a pan with 1 Tablesponn of oil
  • Add Mustard seeds and curry leaves and allow them to splutter
  • Then add finely chopped onions ans saute them
  • once the onions are cooked add tomatoes and add salt
  • Cook till the tomatoes are mushy. 
  • Then add the Brinjal and saute till it is half cooked.
  • Then add chilly powder and turmeric powder and saute.
  • Cover with a lid and cook till the brinjal is 3/4th Done.
  • Now add the Cooked Channa and saute.
  • Cook till the channa and Brinjal come together and Brinjal is cooked completely. 


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