Ingredients: 1 cup chopped onions 2 cups chopped tomatoes 1 can chick peas 1 tsp chopped ginger ½ tsp red chili powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp garam masala ½ tsp dried mango powder (amchoor) ¼ tsp turmeric powder 1 tbsp lemon juice 2 tbsp chopped coriander leaves 1 tsp cumin seeds Method: Add cumin seeds to hot oil and allow to crackle. Add onion and fry till lightly browned.
Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder and fry for a minute.
Add chopped tomatoes and cook till tomatoes pulp. Add chickpeas and a cup of water and cover cook for 10-12 minutes.
Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish. Spicy Notes: This dish is traditionally served with hot crispy puris and a side of sautéed potatoes, and is a huge favourite at weekend brunches.