Ingredients:
Chana - 200 gms
Baking powder - a pinch
Turmeric powder - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Gree chillies - 3
gram flour - 2 tsp
Tamarind - lemon size
Potatoes - 250 gms
Coriander leaves
Mint leaves
Chilli powder
Salt to taste
Oil - 2 tbsp
Method:
Chana - 200 gms
Baking powder - a pinch
Turmeric powder - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Gree chillies - 3
gram flour - 2 tsp
Tamarind - lemon size
Potatoes - 250 gms
Coriander leaves
Mint leaves
Chilli powder
Salt to taste
Oil - 2 tbsp
Method:
- Soak chana overnight. Add a pinch of baking powder, 1 tsp of oil, salt and turmeric to the soaked chana and pressure cook till done.
- Soak tamarind in hot water and extract juice from it.
- Boil, peel and cut potatoes into cubes.
- Finely chop green chillies.
- Heat oil in kadai, add fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.
- Add the chana along with the water and stir well.
- Add potatoes along with tamarind juice, turmeric, salt and red chilli powder.
- Cook in low flame till the gravy is thick.
- Garnish with mint leaves and coriander leaves.
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