-Take a cooker, add two tablespoons of ghee or oil. (Ghee does wonders with fragrance and authentic essence) -Fry the onion by adding 2 green chillies, a few curry leaves and asafoetida -Once turned golden brown, add one tablespoon of ginger garlic paste, one teaspoon of crushed kasoori methi and fry it for a minute.
-Rise and soak the black chickpeas in double the water for 8-9 hours or keep it overnight. -Once soaked, transfer the black chickpeas to the pressure cooker by adding half a teaspoon of salt along with double the water and let three whistles blow. -Take a pan and fry some coconut until it changes its
Ingredients & Recipe -2 sliced potatoes -1 sliced onion -2-3 green chillies (can take more if you can handle spice) -1 small piece of chopped ginger -A handful of Curry leaves -1 can of coconut milk -Oil -Take a pressure cooker, put some coconut oil, wait until heated, then saute onions, potatoes, green chillies and