Ingerients:
- Chick Peas (Whole Bengal Gram) 1 cup
- Onion 2
- Tomato 2
- Ginger Garlic paste 1 tsp
- Tamarind Extract 1/2 cup
- Jaggery 1tbs
- Green chillies 2
- Chilli powder 2 tsp
- Cardamom 3
- Cinnamom 1 inch piece
- Cumin Seeds 1/2 tsp
- Salt
- Oil
Method:
- Soak chenna overnight and pressure cook with salt.
- Grind onion,cardamom,cloves,cinnamon.
- Blanch tomato in hot water,remove skin and grind.
- Heat the kadai with 1 1/2 tbl oil and add cumin seeds and wait till it splutters.
- Add the Ginger garlic paste and fry till the raw smell goes.
- Add the onion paste and fry till the raw smell goes or till the oil seperates.
- Add the tomato paste and fry for few mins and add salt,chilli powder.
- Add the tamarind extract and jaggery and stir well.
- Add the chenna with the boiled water and bring the gravy to boil.
- Boil till the oil is collected on top of the gravy.
- Garnish with corriander leaves.
