This is my MIL’s recipe.
Onion-1, finely chopped
Tomato-2, finely choped
Brinjal-3 , roughly diced
Grated coconut-2 table spoon
Chilli powder-2 table spoon
Turmeric powder-1 tea spoon
Fennel seeds-1/2 tea spoon
Cinnamon stick-1 inch piece
Dhaniya (corriander) powder-1 table spoon
Curry leaves- a few
1.Pressure cook chickpeas and set aside.
2.Heat oil in a wok,splutter curry leaves, fennel seeds,cinnamon stick, cloves and then fry onion until pink.
3.Fry tomatoes for a couple of minutes. Then add the diced brinjal.
4.Add chilli powder,turmeric powder and dhaniya powder and fry for 5 minutes.
5.Add the cooked chana and cook until everything blends well.
6.In a blender, run the grated coconut with little water for a minute and add this mixture to the chana.Add required amount of salt and cook for a few minutes till everything blends.
7.Serve with steamed rice/ roti/ poori/ dosa.