Ingredients

• 1 cup - tindora/thondekai, chopped
• 1/2 cup - Kabuli channa/ chick peas, soaked in water overnight
• 1/2 cup - grated coconut
• 2-3 - dry red chillies (low to medium spiced)
• 1/2 tsp - coriander seeds
• 1/2 tsp - jeera
• 2-3 tsp - oil
• 1/2 tsp - mustard seeds
• 4-5 - curry leaves
• 1 tsp - lemon juice
• A pinch of haldi
• A pinch of hing
• Salt, to taste

How to Make Tindora channa Sabzi

• Pressure cook tindora and channa separately until they are cooked (about 2 whistles).
• Powder the dry red chillies, jeera and coriander seeds in a mixer.
• After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
• Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
• Add the masala mixture prepared in step 2 to the tadka and saute for a while.
• Add cooked tindora and channa.
• Add salt and mix well.
• Remove from stove and add lemon juice.
• Serve hot with rice or rotis