Ingredients:
Chick peas : 1 cup
Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spn
Salt : 1 spn
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Oil : 3 spoon
Method:
Soak the chick peas over night if using dry ones. If used canned chick peas, wash well twice in the water.
Pressure cook chick peas with little salt for 2 whistles or until cooked well.
Mean while saute onion and tomato in a pan. There is no need to add oil.
Grind onion, tomato, ginger-garlic paste, coconut, salt, dhania, chilli and turmeric by adding little water.
heat oil in a pan.
Add masala paste and let it cook for 5 min or until raw smell goes.
Add cooked chick peas to the masala.
Add 1-2 cups of water to make the gravy.
Let it boil and switch off the stove.
Garnish with cilantro
Tip:
Substitute roasted coconut powder instead of fresh coconut.
Tried the recipe...but mine didn't turned out like the one in the picture (it looks really nice ),even though I added 1-2 cup water,there was no gravy at the end .Reason for that is I had more of the chick peas than the actual gravy which I prepared at the begining.
ReplyDeleteAnyhow I was able to feed this to kids,I am sure I will do the right consistency when I make it next time.Defenitly worth trying it again !!!
Swetha, I usually add more water to get required gravy for most of the curries. Reason is we both like curries that have gravies :-).. Next time, either you can add more water or grind cooked chick peas and add it to the curry... both will taste good...
ReplyDelete