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Saturday, 4 December 2010

Black chickpeas- 150gms
Onion medium chopped- 1
Ginger minced- 1/2"
Garlic minced- 6
Green chili slit- 2
Curry leaves- few
Thick coconut milk- 1cup
Thin coconut milk- 2cups
Red chili powder- 1tsp
Turmeric- 1/4tsp
Salt to taste

For tempering
Oil- few tbsps
Clove- 4
Cardamon- 2
Cinnamon- 1"

Boil black chickpeas with turmeric till soft and tender. Heat oil in a Kadai( sauce pan), when hot add the whole spices and fry till aroma rises. Now add the onion, ginger, garlic, green chili and curry leaves, fry for few mins and add the red chili powder and salt. Add thin coconut milk and chickpeas. Bring the mixture to boil. When gravy reduces to half, turn off the heat and add the thick coconut milk. Serve hot with hoppers, string hoppers, steamed rice or chapati.


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