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Chana Vangi Bath | How to make Chickpea Eggplant Rice

Chana Vangi Bath is a one pot meal cooked in a pressure cooker with black chickpea and brinjal in an aromatic spice powder. This is much loved by the kids and makes a good party food as well as a packed kids lunch box.
Course Lunch Box, Main Dish - Rice
Cuisine South Indian
By Cook Method Pressure Cooker, Stovetop
Occasion Party
By Diet Kid Friendly
Dish Type Kids Lunch Box
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Srivalli

Ingredients

For the Rice

  • 1/4 kg Brinjal / Eggplant
  • 1/2 cup Black Chana / Black Chickpea / Kala Chana
  • 1 cup Basmati Rice
  • 3/4 cup Onion finely chopped
  • 2 no Green Chillies
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Red Chilli powder
  • Salt to taste
  • A Pinch Turmeric Powder
  • 2 tbsp Cooking Oil
  • 2 tsp Tamarind Extract

To be Roasted and powdered

  • 1 tbsp Coriander Seeds
  • 2 tbsp Sesam
  • 1 tsp Cumin Seeds
  • 2 nos Clove
  • 1 inch Cinnamon Stick
  • 2 nos Cardamom
  • 1 Mace / Javithri

Instructions

For the Chana

  • Wash and soak the black chana overnight. Pressure cook with enough water till the chana is soft and well cooked.

For the Spice Powder

  • Heat a nonstick pan and dry roast each ingredient and allow to cool. Then grind to a smooth powder. Keep it aside.

For the Rice

  • Wash and soak the rice in enough water for at least 20 to 30 mins.

For Making the Chana Vangi Bath

  • Heat a pressure cooker with oil, saute the finely chopped onion juliennes tills lightly brown.
  • Then add the slit green chilies, ginger garlic paste and saute well for a couple of minutes.
  • Then add brinjal juliennes, and saute for few minutes.
  • Add salt and turmeric powder, simmer till the brinjal gets slightly cooked.
  • Now add the drained cooked chana. Combine well and add the spice powder along with red chili powder and tamarind extract. Let it come to a boil, this might take about 2 to 3 minutes.
  • Add the drained rice and 2 cups water.
  • Combine everything and cover with the lid and cook for 3 whistles.
  • Once the pressure falls down, garnish with coriander leaves and serve with onion raitha.
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