BM#63 Day 8 -
Today's post is yet another legume based sabji which has become our recent favorite. The flavor of these green chickpeas is unmistakable. Also known as Choliya, they are the freshly harvested chickpeas.
I remember in my childhood days, when we used to visit our maternal grandparents. To visit the farm was the much looked forward to kind of an outing. The farm hands there used to pamper us by handing over fresh sugar cane stalks. On some occasions we were allowed to uproot the peanut plants with the tender peanuts hanging from them. On our trek back home, we used to carry some freshly uprooted choliya - courtesy the farm hands. :) What fun it was!!
Cooking with these legumes took me back to those golden, carefree days...
The next post in the series of Maharastrian cuisine would be on Monday. Meanwhile check out what I have been posting this this series of 'Journey though the cuisines'.
Choliya / Harbhara / Raw ChickPeas 12 oz (I used the frozen variety)
*Tomato, chopped 1
Salt as needed
Seasoning (Cooking Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida a pinch and curry leaves)
For the Gravy -
Cooking Oil 1 Tbsp
Onions, chopped 1 cup
Ginger-Garlic Paste 1 tsp
Coconut Powder 1/4 cup
Chili Powder as needed
Garam Masala as needed
Coriander Stalks few
Turmeric 1/4 tsp
*I used Tomato Paste 1 tsp
Method Of Preparation -
Pressure cook the raw chickpeas with adequate salt and water.
Meanwhile prepare the gravy -
Heat a pan and dry roast coconut powder until golden brown. Set aside.
In the same same heated pan, add oil. Saute onions, ginger-garlic paste. After they turn a shade of golden brown, add turmeric, chili powder and garam masala and fry for a few seconds.
Add water and let it simmer for a few minutes.
Remove and grind into a fine paste along with coriander stalks, adding as much water as needed. Set aside the gravy.
In a heated pan, add oil and prepare the seasoning. Add mustard, cumin, asafotida and curry leaves.
After the mustard seeds pop, add the ground masala paste, boiled choliya and salt. Adjust the consistency by adding water as needed. Adjust the flavors and let the gravy simmer for a few minutes until oil floats on top.
Remove from fire and serve with Roti/Rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 30 min