Chick Pea Curry (Version - 2)

Chickpea - 1 cup (soaked overnight)

Onion - 1 no (chopped)

Tomato - 2 nos (chopped)

Tomato puree - 3 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Green chillies - 2 nos

Garam masala - 1/2 tsp

Salt to taste

Coconut Milk - 1 cup

Ginger - 1 inch (finely chopped)

Garlic - 2 pods (finely chopped)

Coriander leaves - to garnish








Heat oil in pan, add mustard seeds, fennel seeds. After spluttering, add the ginger, garlic, green chillies and saute for few seconds. Now add onion and saute till it becomes soft. Now add the tomato puree, tomatoes and saute till it turns soft again. Now add the turmeric powder, chilly powder, garam masala powder, salt, little water and let it boil for sometime. Now add the chick pea and stir once. After 3-4 minutes, when the chickpea appears cooked and the raw smell goes off, add the coconut milk, simmer for 5 minutes and take off the stove. Garnish with coriander leaves and serve hot.