senagalu tamato sora kai curry

Tomato, Punjabi Tinda, Cooked Chickpeas Recipe:
(for two, for two meals)

1 tablespoon - ghee
1 onion- finely chopped
4 tomatoes - finely chopped
1 Punjabi tinda – Peeled and the white flesh cut to cubes
1 potato - peeled and cut to cubes
3 cups chickpeas (cooked to tender)
(Separate ½- cup chickpeas and puree to smooth. Added to thicken the chole)
1 tablespoon - chana masala powder (homemade or store-bought)
Chilli powder, salt, and lemon juice - to taste

1 tablespoon - kasuri methi,

method

Heat ghee in a big pot.
Add onions and tomatoes. Saute to soft mush.
Add Punjabi tinda and potatoes. Saute to tender.
Stir in chickpeas, the chickpea paste, chana masala and chilli powders, and salt.
Add about one cup of water. Combine. Simmer, covered for about 15 to 20 min.
At the end, sprinkle the kasuri methi and lemon juice.
Mix and serve right away. Great with chapati/roti and rice.


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