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Ingredients (Measurement Conversion Calculator) Dry red chillies - 2 or 3
Cinnamon - 1 stick of 4 inch length
Turmeric powder - 1/2 teaspoon
Coconut - 1, finely diced
Bay leaves - 4
Cumin seeds - 1 teaspoon
Whole black pepper - 1 teaspoon
Chick peas - 500 gm
Salt - to tast
Cardamoms - 3
Ghee/Butter - 125 gm
Ginger - 2 inch piece cut into fine sticks
Cloves-6
Water - 2 or 3 cups
Aniseed - &frac1/8; teaspoon
Whole coriander seeds - 1 teaspoon
Potato - 250 gm, peeled and diced into 1/2 inch cubes
Directions
Soak chick peas in water for 5-6 hours or overnight. Cook the chick peas in pressure cooker for 20 mins. Remove from heat and allow to cool. Gently rub chick peas with two palms to remove outer skin. The skin will float on the top. Remove by draining off water. Heat the pan and dry fry bay leaves, cardamoms, cinnamon and cloves. Also dry fry coriander, cumin and black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat 1 Tablespoon ghee/butter in a pan fry the diced potatoes. Remove the potatoes and fry finely diced coconut until browm. Then add the chick peas. Stir and continue cooking for 5 minutes. Add the mixed powdered masala and turmeric. Continue frying for another 5-7 minutes. Add water and salt. Continue cooking until almost all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in halves and the aniseed. Cook until they stop splattering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot to with Luchi or Paratha or any Indian bread item.
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Served as main course. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
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