Chickpeas and Potato curry
Ingredients
Chickpea 1cup
Potatoes 2 (medium)
Tomato 1 (medium)
Onion 1/2
Coriander Powder 2 tbsp
Red Chilli Powder 3/4 tbsp
Turmeric Powder 1 tsp
Coconut 1/2 cup(grated)
Shallots 4 or 5
Mutard seeds 1tsp
Oil 2 tbsp
Salt To Taste
Water 2 1/2 cup
Curry Leaves For the Aroma
Coriander Leaves Optional
Preparation
Soak the chickpeas overnight and pressure cook it with the Potatoes (whole) for three whistles. Leave it to cool. Then peel off the skin from the potatoes and keep it aside.
Now take a kadai and keep it on a low flame. Add coriander powder, chilli powder and turmereric powder,saute for 2 minutes so that the raw smell goes. Leave it to cool. With this add half a piece of Onion and grind it to make a masala paste.
Keep the kadai on low flame again and add the boiled chickpeas, potatoes (cut or little bit crushed) and the masala mix with 2 cups of water, salt, tomato cut into pieces. Leave it to boil for 10 minutes. Keep stirring.
Grind the grated coconut to make a smooth paste. When the raw smell goes and the masala is very well mixed up with the chickpeas and potatoes add the ground coconut to it with half a cup of water. Leave it to boil for 3 minutes. Dont forget to stir it.
Add Curry Leaves and pour it in a bowl. Heat oil add mustard seeds, when it splutters, add shallots (cut into small pieces) n fry till it becomes golden brown. Add it to the curry and experience a very good Aroma !!
If you wish, you can garnish with coriander leaves.
To get more flavour, you can add 1tsp Garam masala powder :-)
It will be tasty with chappathi, puri and specially with Puttu ( breakfast dish of steamed cylinders of ground rice layered with coconut )
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