Ho jaye kuch gup shup aur Benaras ki galiyon ka nashta!

My first month of food blogging is ending on a happy note today with the very cute "good chat award":-@ from swati.I would love to pass on this award to all of you great bloggers and chatters, and in particular these two bloggers whose posts make me smile, reflect, and laugh.

bhags of crazy curry: She rides a bike, reads Proust, loves snacking, and refers to her husband as Mr. Kanth, whose stories I so enjoy reading about.Read this post to see how she outwits Mr. Kanth.

arundathi of my food blog: a pro with chopsticks , who enjoys fast driving and is helping a friend set up her kitchen. Here she even has a riddle..see if you can guess this one.

And now, to celebrate the joys of chatting, or gapashtik, as my dear hubby likes to call it in lucknowi hindi, I want to share what I consider , a great find of a recipe which I chanced upon several years ago. This recipe was contributed by Supriyo Dey at Bawarchi and this is what Supriyo says about it:

"I am contributing an authentic and easiest recipe that I learnt from my mom. This is a traditonal Benarsi breakfast sold with Hing ki kachori and Jalebi, in every "raasta" and "galis "of Varanasi "

This recipe has that distinctive street food aroma, and is healthy to boot.You can easily team it with roti or parantha and if you want to have it with rice, just retain the gravy, and it will pair up fabulously !

After making it exactly as per this recipe the first time, I have made a slight variation of cooking the chana before adding the rest of the ingredients, as otherwise it remains a bit undercooked for my liking. Do check out the original recipe to decide how you prefer it.


1 medium Eggplant cut in big pieces
1 medium sized Potatoes cubed
1/4 cup Black Grams (kaala chana) soaked overnight
1 big Tomato chopped roughly
one inch piece of Ginger, chopped or grated
1/2 tsp Panchphoran
a pinch of Hing
1/2 tsp turmeric powder
1 tsp Chilli powder
1/2 tsp Amchoor
1/4 tsp Garam Masala


Pressure cook chana with 2 cups water for 3 to 4 whistles, and keep aside. Meanwhile, heat 3 tsp oil in a non stick wok. Add hing, followed by Panchphoran, turmeric and chilli powder. Add eggplant, potatoes, tomatoes and stir till tomatoes turn a bit mushy.

Add this to the cooker with chana (including the water in which it was cooked) and add salt to taste, half of the ginger and green chillies. Pressure cook for another 2 to 3 whistles.

Once the cooker releases steam, take the lid off and mash some vegetables to thicken the gravy. Lastly, add the grated ginger, garam masala and amchoor, and cook till it reaches the consistency you like.

Since we were having it with pooris, I cooked it till the gravy became pretty thick.

Serve it to your gang of friends with your favourite kachori or pooris, garma garam chai and lots of gossip! :-j


  1. Congrats for the award.
    The vegetable gravy looks delicious.

  2. thanks so much for the award! :) and congrats on yours!
    love the street food - you should send this over to Sia's event:

  3. its raining here, and your benarasi nasta is making me drool over it..thanks for the sweet award and congrats for yours.....:)

  4. Hi! Thanks for visiting my blog and appreciating the recipes. :-)
    By 'name of my blog' do you mean the word 'kichukhon'? It means 'a few moments' .
    You 'nashta' looks delicious...am going to try it out soon.And congrats on the award!

  5. hetal
    Thank you:)


    thanks pal, but isn't that event about cooking from other blogs ?

    here too it's been raining cats & dogs, and it was fun making poori sabzi for a big group of 10.

    welcome to my blog, and thanks for the addition to my vocab. Will visit you whenever i have some kichuon again:)

  6. Wow! Within kichukhon I get a reply comment too. ;-)
    Some more new words for u...
    "Baluka Belaye Ekti Naam...jhinuk khuntte giye haariye gelo" ..means "a name on the sands of a sea shore...washed away when looking for sea shells".

  7. Eggplant in street food is news to me! Very interesting!

  8. How i wish that was my breakfast today! Looks awesome and congrats on your award.

  9. arre wah , yeh hui na kuch baat, garam garam puriya aur mast bhaji ! yum !

  10. sra:
    but u know for some reason, the end results taste more like an aloo sabzi so some of my eggplant hating friends did not even realize it has eggplant & loved it;)

    Thanks..and we were so full afterwards that we had only fruits for lunch:)

    Delighted to see you here! Welcome to my little blog:)

  11. Rashmi, this is great!!!!!!! puri and subji and hot chai. u are tempting me.Simply superb.

  12. waah ji waah wah ji wah wah ji waah waah wah.. :) sahi hai ... :) and perfect.. bhags n arundathi ...:) prfect choie...

  13. I so wanna have some pooris for BF right now.:(

  14. Hey Delhi Belle...I am hungry..and I think I just ate dinner..!
    ...Mouth watering gone out of control..!

  15. TBC,Ketki
    Thank you, it was quite a treat :)

  16. Hey congrats on ur award... claim one more from my blog.... check it out!

  17. Congratulations on ur award, this love entry, looks mouth-watering !!!


  18. interesting meal there....congrats on th award

  19. this is great, I have evrything at home, shall make this tommorow and let you know how it turned out. Thanks for sharing

  20. shubha, madhavi and rachel:

    Thanks buddies ! Shubha, I have put together my thai pantry, jfu, will post it soon:)

  21. medhaa:
    thanks for trying it out:) Waiting to hear your verdict..

  22. Badiya recipe hai. Bahar ka mausam ke hisab se tho, photos mein nastha dekh kar muh mein pani aa rahai

  23. Happy 1st month birthday :-) Btw - delhibelle always makes me smile :-D


  24. That nashta looks delicious!! Congrats for your award.

  25. Hi rashmi,
    Thanks for ur comments on my blog(sindhirasoi.com)
    And what a post,i just wanna rush in the kitchen and have some garmagaram puris

  26. devi,alka:
    Thank you so much:)

    yours makes me smile too and intrigues me as well!Thanks for dropping in:)

    Thanks for coming over..good to see you!

  27. delhibelle, I made it yesterday, and it was lovely! Will be making again, and trying out variations (I am thinking vadis in place of channa, mmm!).

  28. evolving tastes:
    I am SO excited that you tried and enjoyed it!!
    Vadis is an awesome idea, me too going to do that next..

  29. muh me paani aa gaya........i am a banaras girl living in delhi .check out my banaras ka khana blog...it's still new.....growing up slowly.

  30. wow, the original recipe was posted by me years ago (under hubby's email ID), and happened to catch my eye while searching for soemthing else. I am so glad that it was appreciated by foodies here. As someone commented before, we do use masala vadi in this sabji

  31. waooooooooooooooooooooo

  32. woooooo itna kuch ......very very testy