Pressure cook the channa for about 8 to 9 whistles and set aside.
Now for the gravy, grind all the ingredients except chole and jaggery.
Make it into fine paste and set aside.
Put some oil on the wok and saute the ground gravy.
Now add the chole and salt and mix well.
Cook on low heat for about 10 minutes.
Let the chole get mixed and immersed in the gravy.
Finally before switching off stove, add jaggery.
Pour the gravy into a serving dish.
Garnish with fresh coriander leaves and tomatoes.
Finally add a spoon of butter.
Serve with rotis, naan or rice.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.