Serves 10

Ingredients

• 2                tbsp vegetable oil
• 2                tbsp ground corriander
• 2                tbsp ground cumin
• 1/2             tsp ground turmeric
• 1/2             tsp salt
• 1/2             tsp granulated sugar
• 1                tbsp gram flour
• 2                tomatoes chopped
• 2                cans chickpeas(garbanzo beans)
• 1/2             tsp crushed green chilli(to to taste)
• 1/2             tsp crushed garlic
• 1/2             tsp crushed ginger
• 2                tbsp chopped cilantro
•                   fresh mint sprigs, to garnish

Instructions

1. Heat oil in a medium saucepan, over medium hot heat.
2. Add curry leaves, mustard seeds and fenugreek seeds. When the seeds start to pop add corriander, cumin, turmeric, salt, sugar and gram flour. Stir for a couple of minutes, the flour will start to bubble.
3. Add the tomatoes, chickpeas, green chillies, garlic and ginger.
4. Mix, lower the heat to medium low and cook covered, stirring occassionally till the liquid has evaporated. (about 15 minutes)
5. Transfer to a serving dish, sprinkle with chopped cilantro and mint.
6. Serve with Aloo Tiki, Tamarind chutney and Green chutney.