Boiled chickpea – 1 tin / cup
Onion – 1 chopped into small pieces
Tomato – 1 chopped into small pieces
Chopped Coriander – 2 tbsp
Lemon juice – 1 tsp
Oil – 2 tbsp
Garlic cloves – 3Black Cumin – 1 tsp
Cloves – 2
Cinnamon – ½ inch
Dry coconut scraped – 3 tbsp
1. Roast Cumin, cloves and cinnamon slightly until they leaves some nice aroma. Allow it to cool and grind along with the other ingredients mentioned under Set 2 using little water and keep it aside.
2. Heat a deep pan and add 2 tbsp of oil. When it is hot add chopped onions and fry until they turn transparent. Add tomatoes and fry until they are mushy. Now add the masala paste and fry for 2 minutes or until the mixture leaves the sides of the pan.
3. In the mean time drain the boiled chickpea wash them thoroughly. Mash half of the chickpea coarsely and add all the chickpeas to the pan.
4. Add some water about 50 ml, stir and cover with lid. Allow the chickpeas to boil further for about 5 – 10 min and get mixed with the masala well. Stir in between.
5. Add chopped coriander, lemon juice, stir gently and remove from the fire.
You can have this curry either with rice or roti.