1 1/2 cup boiled chick peas (kommu senagalu,whole bengal gram) 2 onions peeled, blanch and pureed 3 tomatoes blanch, remove skin and puree 1 tsp ginger garlic paste 2 slit green chillis 1 tsp chilli pwd 1 tsp dhania pwd 1/4 tsp jeera pwd pinch of garam masala pwd 1 tbsp tamarind paste 1 tsp cumin seeds 2 cloves 2 green cardamoms 1″ cinnamon stick salt oil 2 tbsp chopped coriander leaves 1 tsp kasturi methi Blanch the onions and tomatoes (remove tomato skin) and puree them separately. Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the whole spices (cloves,cardamoms and cinnamon). Fry for 5 seconds. Add the onion paste, ginger garlic and green chillis and fry on medium heat till oil separates i.e approx 10-12 minutes. Add coriander pwd, jeera pwd, chilli pwd and salt and combine well. Fry for a minute. Add the tomato puree and cook for another 8-10 minutes on medium heat. Add the boiled chick peas along with the left over water and tamarind paste. Cover and cook for 8-10 mts. Add garam masala pwd, kasturi methi and chopped coriander leaves. Adjust salt. Combine well and remove from heat when it reaches the desired curry consistency. Serve with roti/rice. Satish enjoys chick peas curry topped with chopped onions and coriander leaves and a dash of lemon juice..:) Tastes good!
