Serves 4 with Rice or Chapatti.
Cooking time: half Hr.
What you will Need:
200 gms Chole, soaked in water for at least 5 hours.( Or two cups at pre soaked stage)
Three large Tomatoes.
Two Medium Potatoes.
3 green chillis chopped well
I tablespoon each of ginger and garlic paste(medium ground, should not become too smooth. make it half grind)
One large Onion Finely Chopped.
Jeera Powder, Dhania powder, Chilli Powderwhole jeera, 3 cloves(laung), 3 Elaichi, 2 bay leaves, Three Dried chilliGreen Coriander leaves
# For South Indian or Madrasis :-)Keep some curry patta and 1 cup scrapped Coconut
Boil the Soaked Chole with The potatoes( peeled and cut in half) in pressure cooker.
(for quantity of water, the level be one inch above the top surface of the chole.)
Also add the Tomatoes as it is(without cutting).
For the Southerners, add the Coconut while boiling.
Now depending on the chole(diff chole takes diff cooking time believe me), After 3 whistles, cool it down or if you want quicker result 6 whistles and run under tap water over it.
The chole should be soft enough that it breaks when you press with spoon,if not boil for some more time.
Keep aside the whole ensemble.
Heat three tablespoon of veg oil in a deep pan.
In the hot oil,Add curry patta, bayleaves, 1 teaspoon whole jeera, 3 dried Chilli, cloves and elaichi.
Now add the Finely chopped Onion and then the chopped green chilli
and fry till the onions are golden brown.
Add now the Ginger Garlic paste, let it mix well and fry for about a minute or two..
Add half a tespoon Turmeric powder,half teaspoon red chilli powder
A teaspoon each of Jeera and dhania powder. fry and make it mix well.
Pick up the cooker and pour the boil chole into the pan along with the water and potatoes and everthing else.
Stir well and press the potato and tomato using a spatula to mix with the gravy. Also press and break some of the chole.
Boil till it slightly thickens.
Sprinkle some MDH chiken masala, and garnish with Coriander.
Its a delight. Cook again to gain expertise.
PS: In cooking, practice makes the food perfect...