“Patience, persistence and perspiration make an unbeatable combination for success"
Ingredients:
- 2 cups of white chickpeas, soaked overnight (If you used tinned chickpeas, drain the liquid instead of soaking)
- 1 small, chopped onion
- 2 chopped tomatoes
- 2 Tbsp cooking oil.
- 1 tsp panchphoron
- 1 tsp sugar
- 2 Tbsp desiccated coconut
- 1 Tbsp garam masala
- 1 Tbsp mayonnaise
- 1 Tbsp tomato sauce
- 2 Tbsp corn flour (washed and dried)
- Fresh dhania leaves (washed and dried) for garnishing
- 1 tsp chili powder
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp roasted dhania
- 2 Tbsp Jeera powder
- Paste of ginger, garlic, green chillies and fresh basil leaves
Method:
- Pour the oil and panchphoron into a pressure cooker at medium temperature.
- Add the onion and tomatoes when the oil is hot.
- Fry for 5-6 minutes until it’s soft.
- Add the chickpeas and coconut. Fry for 2-3 minutes.
- Add the ginger mixture and stir thoroughly
- Add the following one at a time, remembering to stir thoroughly each time: chili, turmeric and dhania powder
- Add the mayonnaise, tomato sauce and cornflour.
- Stir and add 2-3 cups of water.
- Switch off the stove when the pressure cooker starts whistling.
- Do not open until the it’s cool.
- Add the garam masala before serving with roti, puri or parratha
