Ingredients
|
Quantity |
Measure |
Ingredients |
|
500 |
Grammes |
Chana, whole (Kabuli Chana) |
|
6 |
Nos |
Chillies, Green |
|
2 |
Teaspoon |
Chilly Powder, Red |
|
3 |
Tablespoon |
Cooking Oil |
|
6 |
Flakes |
Garlic |
|
1 |
Tablespoon |
Ginger Garlic Paste |
|
3 |
Medium |
Onions |
|
4 |
Medium |
Tomatoes |
|
Half |
Teaspoon |
Turmeric Powder |
Method:
Pressure cook the Kabuli chana, and keep aside when done.
In a vessel, put oil, and fry the sliced onions, chillies, garlic until brown. Then add the ginger garlic paste, chilly powder, turmeric powder and quickly fry, and then add the diced tomatoes and fry and finally add the Kabuli chana, and gently stir fry for sometime, and then add water used to boil the chana and as it boils, add water, to retain the level above the material in the handi.
When cooked, add some salt to taste. Add Aam churn powder, if you need the dish to be more sour. You can add some "kasuri Methi" which you can get in packets from the Grocer's Shop.
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