Ingredients:
• 1 cup – tindora/thondekai, chopped
• 1/2 cup – Kabuli channa/ chick peas, soaked in water overnight
• 1/2 cup – grated Coconut
• 2-3 – dry Red Chillies (low to medium spiced)
• 1/2 tsp – Coriander seeds
• 1/2 tsp – Jeera
• 2-3 tsp – oil
• 1/2 tsp – Mustard Seeds
• 4-5 – Curry leaves
• 1 tsp – Lemon juice
• A pinch of Haldi
• A pinch of Hing
• Salt, to taste
Method:
- Pressure cook tindora and channa separately until they are cooked (about 2 whistles).
- Powder the dry red chillies, jeera and coriander seeds in a mixer.
- After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
- Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
- Add the masala mixture prepared in step 2 to the tadka and saute for a while.
- Add cooked tindora and channa.
- Add salt and mix well.
- Remove from stove and add lemon juice.
- Serve hot with rice or rotis