Use this tea-water to pressure cook the chickpeas for 30 mins.
Add salt to taste.
In a kadai, heat oil and saute the potatoes and keep aside.
In the same oil, saute the onions until pink.
Then add the ginger, garlic, turmeric, cumin, chilli powder, amchur powder, coriander powder to it.
Saute for a minute and add the fried potatoes, slit green chilli, boiled chickpeas, salt and pepper.
Cover and cook for 2 mins.
Heat 1 tbsp oil or ghee in a tempering pan, saute the ginger juliennes spread over the gravy.
Garnish with chopped coriander leaves.
Serve hot with rice, rotis, bathuras or parathas.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.