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Chickpeas 500 gm.
Ginger 1 inch
Tomato 3-4
Onion 1
Corriander powder 4 tsp
Garam masala 1.5 tsp
Red dry chillies 3
Green chilly 1
Salt to taste
Mustard seeds 1 tsp
Curry leaves 10
Vegetable oil 10 - 15 ml
Coconut milk 300 ml
Boil the chick peas till tender, a good 45 to 60 min and drain the water.
Heat oil in a wok, when hot, add the mustard seeds and cover with a lid, let the seeds pop. Then add red chillies, curry leaves chopped onoins and ginger. Once the onions are soft, add the garam masala, curry powder and salt and heat for a min. Then add the chopped tomatoes, cook for 3 minutes. Now add the boiled chickpeas and 100 ml of boing water and cook for 10 minutes. Add the green chillies and the coconut milk. Bring to boil and then simmer for 2 minutes.
Ginger 1 inch
Tomato 3-4
Onion 1
Corriander powder 4 tsp
Garam masala 1.5 tsp
Red dry chillies 3
Green chilly 1
Salt to taste
Mustard seeds 1 tsp
Curry leaves 10
Vegetable oil 10 - 15 ml
Coconut milk 300 ml
Boil the chick peas till tender, a good 45 to 60 min and drain the water.
Heat oil in a wok, when hot, add the mustard seeds and cover with a lid, let the seeds pop. Then add red chillies, curry leaves chopped onoins and ginger. Once the onions are soft, add the garam masala, curry powder and salt and heat for a min. Then add the chopped tomatoes, cook for 3 minutes. Now add the boiled chickpeas and 100 ml of boing water and cook for 10 minutes. Add the green chillies and the coconut milk. Bring to boil and then simmer for 2 minutes.
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