Every edition I announce, I look forward to meeting new bloggers, wishing more bloggers join me. Yet even if one of my regular BM pals miss, I itch so much to mail them asking why they are not doing it. And trust me, I love our discussions and enjoy doing the BM every month.
We wanted to celebrate by cooking something from PJ’s space. The way each of them have responded and recreated was simply awesome. I must thank Aarthi for taking efforts in collecting all the images and creating a collage.
Here’s wishing PJ the very best and hope you enjoy this!
Check out what the other bloggers have made from her blog
For boiling the Channa
Channa /Chickpeas – 1 cup
Tea bag -1
Bay leaf – 1
For the gravy
Oil – 1 tbsp
Cumin Seeds – 1 tsp
Onion, puree -1
Ginger Garlic paste – 1/2 tsp
Tomatoes, puree – 2 medium
Coriander powder -1 tsp
Tamarind, thick extract – 1 tbsp
Chilli powder – 1 tsp
Salt to taste
Coriander leaves to garnish.
Wash the chickpeas and soak overnight. Drain the water and pressure cook the channa with the bay leaf and tea bag. Pressure cook for 4 whistles. Remove the teabag and the bayleaf from the cooked chickpeas and keep the cooked channa aside.
Heat oil in a pan and put in jeera and when it splutters add onion puree and saute till soft.
Next add ginger garlic paste and cook till raw smell goes off.
Then add the tomato puree and cook till the oil comes out.
Next add the coriander powder, tamarind extract, coriander powder, chilli powder, salt and cook everything gets cooked well.
Now add the cooked chickpea along with the water and bring to boil. Then simmer and continue cooking till the gravy thickens.
Serve with Bhaturas.
Notes: You can mash handful of cooked channa to make the gravy thick.