- 2 1\2
cups boiled chick peas
|1. Heat oil in a heavy based saucepan. Add the onions, ginger and
garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich
golden color. (add little water during frying, if the mixture sticks to
the bottom of the
2. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .
4. Add the chick peas and water. Mix well, reduce the heat, cover and allow to cook for about 15 minutes or until the chick peas has absorbed some of the sauce and all the moisture has dried up.
5.Add garam masala, coriander leave and green chilies.
6. Serve with Nan, Roti or plain boiled rice.