1 Chickpea tin
1 Tomatoe tin
Red chilli powder
Crushed ginger and garlic
1. In a pot add some mustard seeds and curry leaves. Temper on low heat.
2. Add oil and 1/2 tin of chopped tomatoes (blended), salt, red chilli powder, tumeric and crushed garlic and ginger. You may wish to add some quarters of potatoes. Leave to simmer.
3.Rinse and drain a can of chick peas and add to the pot.
4. Put in some amli sauce, lemon juice and some ghor/sugar.
5. Once cooked through serve with chopped red onions and fresh coriander. You can also add hev/sev.
Love from Foodie Mariam Kika