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You can use aamchur (dry mango powder) in place of pomegranate seeds.
- Soak chick peas overnight and cook in sufficient water until cooked well.
- Drop tea bag in 1/4 cup of hot water, let it seep for 2 minutes. remove and discard tea bag. retain the water.
- Grate medium sized onion, slice green chilis length-wise and keep aside.
- Heat cloves, cinnamon, cardamom, coriander seeds, cumin seeds, black pepper corns,and nutmeg in a skillet, on medium heat, while stirring constantly for 5 to 7 minutes. remove from heat, powder and keep aside.
- Heat oil in a skillet and when oil is hot add grated onion, garlic paste,chopped ginger , green chili and sugar. fry until onion turns pale brown.
- Now add boiled chick peas and powdered spices and fry on medium heat for 5 minutes.
- Next add 1/2 cup of water, water seeped with tea and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
- Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves.
- Serve very hot.
This recipe was contributed by mukvij on 20 Dec 2001
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