CHICK PEAS MUSHROOM GRAVY

Ingredients:

Chick peas/channa/white kondaikadalai - 1/2 cup

Mushrooms - 150 grams (about 2 cups after slicing)

Chopped onions - 1/2 cup

Chopped tomato - 1 cup

Ginger and garlic (paste or grated) - each 1 tbsp

Oil - 1 tbsp

Coriander powder (dry roasted and powdered) - 1 1/2 tsp

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1.2 tsp

Grated coconut - 1/2 cup

Salt to taste

Mint leaves to garnish

Preparation:

Soak chick peas for at least 5 hours (good to soak for 8 hours), cook in water and set aside. In a pan heat oil in medium flame and add ginger and garlic.

Add onion and saute well for a few minutes until it becomes translucent. Add little salt with onion so that onion become soft soon. Then add chopped tomatoes and mix well until water evaporates.

Now add mushroom.

Mix and close with lid and allow to cook well. When done add turmeric powder, coriander powder, red chili powder and salt. Mix well and add about 1/2 cup water. Allow to cook for a few minutes.

In the mean time grind coconut and garam masala powder to a smooth paste. Now add to the gravy and allow to boil for a few minutes.

When done garnish with mint leaves and serve hot with chapathi, idli, dosa, idiappam or aappam.