- 1/4 kg channy
- 1 large onion
- 1 large tomato
- 1 table spoon ginger
- 2 garlic slices
- 3 green chillies
- 1/2 table spoon lal mirch
- 1/4 table spoon haldi
- to taste Salt
Wash channy at night and let them sit in water overnight.
In the morning add channy in pressure cooker to boil for half an hour after it whistles. Seperate the water in a container for later use.
Add oil in patela and add onions to be fried until brown.
Add the brown peyaz without oil in a grinder with tamoto, garlic, ginger green chillies and grind well with water.
Add the paste to the oil left earlier and let the mixture dry its water (bhoon lein masala). Add more water when the intial water dries and let the water dry again until you see oil coming out above.
Add channy to this mixture without water and let the oil mixture (orange one) to soak inside channas. When fully dried add water again and let the channas soak it inside and let the oil of channas come out.
When channas completely soak the masala inside them add the water from the boiled channas directly and let the gravy thickens itself while it boils. Add garam masala and salt to taste. Serve as it.
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