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Yield / Serves
Onion (1 no)
Garlic cloves (6 no)
Ginger (one inch)
Tomato (1 no-puree)
Green chillies (6 no)
Magaj powder (Watermelon seeds-available in grocery stores)
Jeera/Cumin seeds powder
Oil (4 tspn for tarri)
Chole (boiled half kg)
Potato (2 no)
Dry coconut (grated/powdered)
Bay leaf/Tej Patta (1 no)
Red chilli powder
Salt to taste
Aamchur/Dry mango powder
Sugar or Jaggery
Coriander seeds powder (1 tspn)
Chopped coriander leaves
Cut the onion,green chillies,cloves & ginger. Grind together to make a paste.
Heat about 4 tspn of oil in a wok/broad kadhai. Add tej patta/bay leaf.
Add the above paste,cover & cook for 10 mins.
Cook on low flame till the oil starts leaving/coming off the cooked gravy.
Add 1 tspn of cumin powder,dry coconut & magaj powder. Cook for 10 mins.
Add one small tspn of turmeric powder,salt to taste. Add about 1& half tspn of red chilli powder.
Also add 1 tspn of aamchur/dry mango powder. Mix well all the ingredients & cook for 3 mins.
Add the tomato puree & small tspn of sugar/jaggery to the gravy. Cook the gravy for 5 mins.
Add the coriander powder & chopped coriander leaves.
Add the boiled chole to the gravy & cut potatoes to the gravy. MIx well all the ingredients.
Cook the sabji for 10 mins. After 10 mins add about 1-2 cups of hot water.
Add about 1 tspn of garam masala & chopped coriander leaves.
Cook for another 5 mins on low flame.
Garnish with coriader leaves. Serve with roti & steamed rice.
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