Baigan/brinjal chana ki sukhi sabji (Dry sabji of egg plant and Bengal gram)

Servings: 4
Soaking time: 6 hours.
Preparation time: 5 minutes.
Cooking time: 20 minutes.
Total time: 25 minutes.

Toss up the healthy “Baigan/brinjal chana ki sukhi sabji (Dry sabji of egg plant and Bengal gram)” serve with ghee Phulka and Curd.

Baigan Chana ki Sukhi Sabji is a protein-rich dry preparation that beautifully blends the soft, melt-in-mouth texture of brinjal with the nutty bite of Bengal gram (chana dal).

Popular in many traditional Indian households, this dish showcases how simple, everyday ingredients can come together to create a wholesome and flavorful sabji.

The brinjal absorbs the earthy flavor of chana dal along with spices like cumin, turmeric, and coriander, making it aromatic and satisfying. Best enjoyed with Chapati, Paratha, or even as a side with Dal–Chawal, this sabji reflects the charm of home-style cooking.

Through this recipe I would like to focus nutrition of protein as well as vitamins, and this makes complete meal and light to stomach also. Try to make this combination and give your children and entire family the blessing of your recipe. This sabji is very popular in Bihar.

Ingredients:

Baigan (egg plant): 300 gm
Bengal gram: 50 gm.
Tomato: 2 no. (Medium size)
Green chilli: 1 no.
Garlic: 5-6 flakes
Mustard oil: 2 tablespoon
Mustard seed: ½ teaspoon
Chilli powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Coriander powder: 1 teaspoon
Salt: 1 teaspoon

Preparation:

Soak chana (Bengal gram) overnight or at least 5-6 hours.
Chop brinjal longitudinally (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content. Keep aside.
Chop tomato and green chilli into small pieces, keep aside.

Method:

Take fry pan, heat 2 tablespoon of oil, let oil start to smoke, add mustard seed, and Sputter it for few seconds.
Add chopped green chilli, chana stir properly, stir fry for couple of minutes; stir properly, and then add brinjal and garlic paste, chilli powder, turmeric powder, coriander powder and salt; stir it.
Reduce to low flame, cover the lid. Stir occasionally, so that it does not burn.
Cover for 8-10 minutes till vegetables are 80% done.
Add tomato continue to fry for 3-4 minutes with lid on or until vegetables are done. Put off the flame.
“Baigan/brinjal chana ki sukhi sabji” is ready to be served.
Transfer the sabji into serving bowl and sprinkle the coriander leaves and green chilli. Serve hot with Dost Paratha, Poori or Rice.