Last week we went to Pune. I saw a lady selling fresh green chick peas on the road. It was a new one for me. I bought one kilo. I tried fresh green chickpeas potato gravy when I came back. It was very nice. My son and my husband loved it. It tasted different from the usual dried chick peas.
Let us see how to make
Ingredients:
- Fresh green chickpeas – 1 cup( 250 ml)
- Potato medium – 2
- Redchilli powder – 2 tsp
- Turmeric powder – ½ tsp
- Cumin powder – ½ tsp
- Garam masala powder – ½ tsp
- Salt – to taste
- Water – 1 ½ cup
- Oil – 2 tblsp
- Cumin – ½ tsp
- Kasoori methi – ½ tsp
- Coriander chopped – 2 tblsp
- To grind
- Ginger – 1 inch
- Garlic – 8 flakes
- Tomato – 2
- Onion – 2
Method:
Peel fresh chick peas. Grind the ingredients given under “To grind”. Heat oil in a pressure cooker and add cumin seeds. When they crackle add ground paste and sauté till the oil separates. Add all spice powders and sauté. Peel and chop potato into small cubes. Add fresh chick peas and potato and sauté for few minutes. Add water and salt and close the cooker and cook for one sound. Open the cooker when the steam subsides and add crushed kasoori methi and chopped coriander leaves. Boil for few minutes. Serve hot with roti chapati or parathas.
Note:
You can use dried chick peas instead of fresh chick peas. But you have to soak dried chick peas for 6 hours.
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