I have been long trying to get my chickpea curry right, ever since my brother once literally fell in love with the curry I made. Since then, no matter in which ever method I make, it used to not taste as good as the first one. But this time, against all odds, this one turned to be the next big hit and my husband loved this one and told me it was really fantastic. I was so happy to hear that, as after long trials, when you get it right, it feels great. Though it does take a bit time to make it, it is worth the try. This curry goes best with rotis, chapathi or Puttu ( Steamed Rice Cakes).
Cooked Chickpea – 2 cups
Grated Coconut – 2 cups
Onions Sliced – 11/2 cup
Tomato – 1 small
Ginger – 1 medium size piece
Garlic – 3-4 cloves finely chopped
Turmeric powder – ½ tsp
Red Chilly powder – ½ tbsp
Coriander powder – 1 ½ tbsp
Garam Masala – ½ tsp
Meat Masala – 1 tsp
Green Chilly – 2 nos
Red Chilly – 2 nos
Oregano – a dash
Salt to taste
Parsley – 1-2 tsp
Curry leaves a few
Oil for cooking
. Wash the chickpeas and put them in a pressure cooker with little salt and cook for about 3-4 whistles so that it gets soft. Keep it aside.
. In a blender, take the grated coconut, ½ tbsp coriander powder, 1 green chili, a pinch of turmeric powder, red chilly powder,1/2 cup onion and tomato . Add in a touch of water, (as tomato already has water content in it) and grind to form a fine paste like texture.
.In a hot pan, ad the oil and when hot, add the onions, ginger and garlic and sauté well. When onion starts to brown, add in all the spices and powders and mix well till the flavor of the powders are sensed.
. To this add the coconut paste and mix well.
. When this starts to turn brown, add in the cooked chickpea and the required amount of salt and mix well. Add in the curry leaves and the oregano and give a thorough mix.
. Turn of flame, add in the parley and serve hot.
. Truly a great dish with lots of flavors and aroma.